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With pasta dishes, tacos, burgers, skillet dinners and more, these 300+ recipes will make sure you never have another basic meal again.

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Elevate baked salmon with cream cheese, spinach and a warm, flaky crust shaped like a fish.

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This really has to be one of the fastest, easiest dinners EVER. I have been craving meatloaf lately, but decided to just go ahead and cook all my vegetable sides along with the loaves to make my whole dinner in one swoop. This Sheet Pan BBQ Meatloaf Dinner is seriously so easy and customizable, I can see myself making at least ten variations on this simple theme. Watch out, because you'll be seeing this on the blog a lot in the near future!

Sheet Pan BBQ Meatloaf Dinner

Portion Sizes

This recipe makes dinner for two, and if you know me and my style of eating, then you know that I like things heavy on the vegetables and light on the meat. This meal is super easy to switch up if you want different portions, though. Use two sheet pans to double this dinner and feed four (don't over crowd one pan), or double the meat mixture and keep the vegetables the same (using one pan) to do four portions that are heavier on the meat and lighter on the vegetables. It's up to you.

Roasting Time May Vary

One last note. Roasting time varies on many factors, including the size and shape of your food, the temperament of your oven, or even the material and color of your baking sheet. So, take my roasting time with a grain of salt.

If your vegetables are done before your meatloaves, take them out early and return the loaves to the oven until they finish. If the vegetables need more time and your meatloaves are done, plate up the meatloaf and return the vegetables to the oven. Use your senses and watch for doneness. And please use a thermometer to make sure your meatloaves are cooked to a safe temperature, 160ºF.

Sheet Pan BBQ Meatloaf Dinner

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Scroll down for the step by step photos!

How to Make Sheet Pan BBQ Meatloaf - Step by Step Photos
Begin by preheating the oven to 400ºF. Peel and dice one sweet potato (about 1 pound) into 1/2 to 3/4-inch cubes. Place the cubes on a baking sheet along with 12 oz. frozen broccoli florets (no need to thaw first). Drizzle a tablespoon of olive oil over each, then season the sweet potatoes with your favorite seasoning salt and the broccoli with a pinch of salt and pepper. Use your hands to toss the vegetables (keeping each on its own side) until they are coated in oil and spices. Pop the baking sheet in the oven and roast for 15 minutes. While the vegetables are roasting, prepare the meatloaf. Combine 1/2 lb. ground beef with 1 large egg, 2 Tbsp bread crumbs, 1 Tbsp BBQ sauce, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp garlic powder. Mix the meatloaf ingredients together until evenly combined. Divide the mixture in half and then shape each half into a flattened oval. Just make sure they are the same thickness all the way through so they cook evenly. After the vegetables have roasted for 15 minutes, take the baking sheet out of the oven, stir the vegetables, and push them to each side a bit to make room for the meatloaves. Place the meatloaves in the center and spread about 1 Tbsp BBQ sauce over top of each. Now put it back into the hot oven for another 20 minutes or until the internal temp of the meatloaves reaches 160ºF. As I mentioned in the intro to this blog post, roasting time can vary depending on an almost endless number of factors, so keep an eye on the contents and use your senses to take them out early or add more time as needed. And this is what it looks like when finished. The sweet potatoes should be soft and with some browning on the edges. The broccoli should also have some browning on the very edges. Plate it up and enjoy!! This post may contain affiliate links which won't change your price but will share some commission. As an Amazon Associate I earn from qualifying purchases.

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Sheet Pan BBQ Meatloaf Dinner - Instructional VIDEO - Budget Bytes

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This really has to be one of the fastest, easiest dinners EVER. I have been craving meatloaf lately, but decided to just go ahead and cook all my vegetable sides along with the loaves to make my whole dinner in one swoop.

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You're going to love this slow cooker soup, full of tender beans, Cajun seasonings, and chunks of Andouille sausage. This post is sponsored by Hurst's Beans. Thank you for supporting the brands that support this blog!
Did I tell you guys about the time my husband took me to see Wicked? It was last week, so I'm guessing I haven't told you yet or I'd remember. 😉

Anyway, he bought us tickets in the second row, because he knew that I'd been wanting to see the show for years. Good job, Husband!

Then he surprised me with some gorgeous earrings, to make our date night special. Really good job, Husband.

Then, during the intermission he gifted me with what is basically the funniest moment of my life.

I don't want to give anything major away here, but Wicked covers the story of the wicked witch of the west from The Wizard of Oz. I don't think it's a spoiler to tell you that...she's green. She was born green and she stays green and the lady who plays her in the show is painted green from head to toe.

Well, my darling color blind husband couldn't figure out why everyone gasped when they held up the bright green baby after it was born. Nor could he figure out why everyone was gasping and shuddering in horror every time they met her on the streets or at school. Why was she such an outcast? She looked pretty to him! Very tan. Nice hair. Etc, etc.

Finally, he realized during one of the songs that girlfriend was green. The man has lived his entire life not realizing that the wicked witch of the west was green. HOW IS THAT A THING? HOW DOES ONE NOT KNOW THIS?

I love him. But I will never not make fun of him for this. Of course, I also find it strangely charming and adorable. I could not stop laughing when he told me about his struggles during intermission!

Anyway, that has nothing to do with this soup, I just had to get it off my chest. The world needed to know that story!

So, let's talk soup now, shall we? We shall.

I've been working with Hurst's Beans to bring you some creative recipes using their packages of dried beans. I love Hurst's Beans, because their bags of beans come with a little seasoning packet inside that you can use to add a burst of flavor to your beans. The ham flavoring in the pinto beans is especially nice, adding this bit of smokiness to the beans that really makes them pop.

This time around, I made you a slow cooker soup recipe featuring their Cajun 15 Bean Soup. You'd never guess, but the package comes with 15 different types of beans! 😉 It also contains a little packet of Cajun seasoning, making your soup super easy to season perfectly.

I added the beans to the slow cooker, along with some onion and bell pepper, and a whole lotta chicken broth. That'll take about 5 hours on high to get your beans nice and tender. Then you swirl in the Cajun seasoning, some diced tomatoes, and a big pan of browned Andouille sausage. You could skip the browning step, if you're majorly in a hurry, but the best thing about this type of sausage is the crispy edges, if you ask me.

It'll take another hour on high after that and you'll have this perfectly seasoned Cajun soup. It's not overly spicy, but has just the right amount of kick. If you really don't like spice, use smoked sausage instead of Andouille and that will make it a bit more mild, but honestly, I'm a wimp and I thought this was perfection.

I served this with cornbread. I like to crumble my cornbread up in the bowl like crackers, but I'm weird. You can also serve this with rice.

Either way, I think you'll find that this makes a perfect, hearty bowl of soup that is excellent for this time of year.

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You're going to love this slow cooker soup, full of tender beans, Cajun seasonings, and chunks of Andouille sausage. This post is sponsored by Hurst's Beans. Thank you for supporting the brands that support this blog! Did I tell you guys about the time my husband took me to see Wicked?

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The BEST Turkey Meatballs can be on your table in less than 30 minutes! These baked turkey meatballs are perfectly seasoned and exceptionally delicious. Topped with a simple herbed gravy, they're impossible to resist. An amazing dinner made even better when with some of my Nana's green beans and the BEST dinner rolls.

The BEST Turkey Meatballs

If you're looking for a delicious, healthy meal that you can prepare in under 30 minutes, well, you've come to the right place. I'm a sucker for quick and easy dinners and, over the years, I've shared so many of my favorite dinner recipes with you all. Today, I've got an incredibly easy turkey meatball recipe for you today that's going to knock your socks off. Loaded with unbelievable flavor and texture, it's a Thanksgiving meal in a meatball!

There's truly nothing better than turkey, mashed potatoes and stuffing together, smothered in a delicious gravy. I mean, that's why we all love Thanksgiving so much, right? Well, if you don't have hours to make a meal, and are really craving that combination of flavors, these easy turkey meatballs are for you!

What Makes These Meatballs Extra Amazing?

Instead of using bread crumbs in this recipe, I used seasoned corn bread stuffing. It's already got a ton of flavor and if anything goes together with turkey and gravy, it's got to be stuffing!

I used a few traditional stuffing ingredients like chicken broth (or turkey broth), celery, and onion to keep the flavors authentic. I grated the onion so it really just disappears into the meatball but still gives tons of flavor.

How Long Do You Bake Turkey Meatballs?

This question has come up quite a bit in the comments. The issues is that it is hard to "see" when ground turkey meatballs are fully cooked due to the lighter color. If you follow my directions below, your meatballs will be fully cooked but you can always use a meat thermometer to test for doneness. You want the internal temperature to be 165°F.

Turkey Meatballs and Gravy

Instead of making the gravy from scratch, I used McCormick's Simply Better Turkey Gravy.

I've never used store-bought gravy before because it just doesn't have the depth of flavor that homemade gravy does. Not to mention it's usually loaded with stuff I don't want my family to eat. Not so with this gravy. Excellent flavor, texture, and seasoning. Gluten free, NO added MSG, and no artificial flavors. It's just simply better.

Because I added fresh herbs to the meatballs, I amped up the flavor of the gravy with some fresh herbs as well. Thyme, rosemary, and sage. You could use anything you have on hand. Even a little parsley would be great. A sprinkle of freshly ground black pepper and no one will be able to tell that this gravy took a few minutes in the microwave to prepare.

If you prefer a homemade turkey gravy, check out my recipe here.

Tips for Making the Best Turkey Meatballs

My kids took one look at their plates and dug right in. Couldn't blame them. These simple turkey meatballs were the easiest and tastiest meal I've made in a long time and it will be in our regular rotation from now on - per their adamant request 🙂

Do not over handle the ground turkey. You really just want to get the seasonings, turkey, and other ingredients nicely combined without crushing the ground turkey.

Use a cookie scoop. It keeps them all roughly the same size so they cook evenly.

Wet your hands when forming the meatballs. A little water goes a long way in keeping the stickiness at bay.

Can You Freeze Turkey Meatballs?

Yes. Absolutely! This is a great recipe to double or triple for future meals.

What You Need To Make Turkey Meatballs

The next time you're in the mood for a turkey dinner, give these baked turkey meatballs a try! They truly are the BEST turkey meatballs I've ever had!

More Dinner Time Favorites

1. Follow the directions below to bake the meatballs making sure to keep meatballs similar in size.

2. Let the turkey meatballs cool on the baking sheet.

3. Place the baking sheet in the freezer for an hour to flash freeze.

4. Transfer frozen meatballs to a freezer bag or freezer safe container and store for up to 1 month.

5. Meatballs can be reheated in a 350°F oven. Simply place on a baking sheet, cover with foil and bake for about 15 to 20 minutes or just heated through. You can also add them to a sauce and heat over medium heat until heated through.

How To Make Turkey Meatballs

The BEST Turkey Meatballs with Herbed Gravy

A rimmed baking sheet is perfect for baked turkey meatballs. They don't have a lot of fat so you're not going to get too much grease, but a rimmed baking sheet is always a safe choice.

I use a cookie scoop when I make meatballs. It keeps the meatballs are roughly the same size so they cook evenly.

A large bowl to mix everything together.

Author Trish - Mom On Timeout

Looking for more ground turkey recipes? Try these amazing recipes from friends:

Ground Turkey Green Chili Tacos | Chipotle Ground Turkey Chili | Healthier Stuffed Jalapenos
Recipe originally published October 20, 2017.
More easy family-friendly dinners!
Chicken Cordon Bleu Crescent Rolls
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Slow Cooker Kielbasa and Barbecue Beans
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Slow Cooker Italian Beef Sandwiches

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The BEST Turkey Meatballs with Herbed Gravy

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The BEST Turkey Meatballs can be on your table in less than 30 minutes! These baked turkey meatballs are perfectly seasoned and exceptionally delicious. Topped with a simple herbed gravy, they're impossible to resist. An amazing dinner made even better when with some of my Nana's green beans and the BEST dinner rolls.

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An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. An easy, updated take on the classic Italian dish.
This post was originally published on September 11, 2011. It has been updated with new photos and an instructional video.
Aaahhh, cheesy Baked Eggplant Parmesan. One of my husband's favorites. I remember making it for the first time ages ago and wondering how my kids would perceive it. I mean, there's no meat in it! Not necessarily an easy selling point to four teenage boys.

Because it resembles lasagna they dove right in without even asking what it was... and it was love at first bite. So, there you go!

I find this oven-fry method is easier to prepare than the traditional fried version and it's definitely a little easier on the waistline without forfeiting any of the delicious flavor or texture. Try it and you'll see.

How to Sweat Eggplant

Don't sweat the small stuff.... but definitely sweat your eggplant! Eggplant can have bitterness to it and this process of "sweating" helps eliminate that. Not all of them will have that bitter element, but to me it's not worth the risk so I always take this extra step when I make this Baked Eggplant Parmesan.

Sweating is the process of salting your eggplant slices and allowing them to rest for about an hour or more. The salt will pull some of the potentially bitter liquid from the eggplant. Less moisture in the eggplant slices also helps them to crisp up nicely in the "oven-fry" method in this recipe. Once they've sweat, just be sure to rinse them well with cool water to remove the excess salt and blot them dry before breading them.

Should I Peel the Eggplant?

Whether you peel them is personal preference. It isn't necessary and I love the deep purple color not to mention that there are vitamins and additional flavor in the skin. I've done it both ways with this Baked Eggplant Parmesan recipe but took the easy way out here and left the skin on.

You could mix things up by using different varieties of Italian cheese but for this recipe I always go with sliced fresh mozzarella and a little Parmesan. The fresh mozz has such a luscious, creamy quality and layers nicely on the eggplant stacks.

This is one of our favorite Italian-inspired meals in this house. I've made it countless times and it remains at the top of the list!

More fabulous ways to use eggplant:
Julia Child's Eggplant Pizzas | Kayln's Kitchen
Eggplant Fries with Marinara Sauce | A Family Feast
Garlic and Roasted Eggplant Hummus | Melanie Makes
Stuffed Eggplant | The Little Kitchen

Baked Eggplant Parmesan

An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. An easy, updated take on the classic Italian dish.

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

Cuisine American, Italian

1. Sprinkle some salt on both sides of each slice of eggplant. Layer the slices in a colander and place the colander in your sink. Place a heavy dish or pan over the top to press them down. Allow to sweat for 30 to 45 minutes. Rinse well with cold water to remove salt and blot dry with paper towels.

2. Preheat oven to 400 degrees. Spray a rimmed baking sheet generously with cooking spray. Dip eggplant slices in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet and lightly spray tops of breaded eggplant with cooking spray. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 5 to 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.

3. In a 9x13 inch baking dish spread just enough marinara to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.

4. Bake, uncovered, in preheated oven for 30 minutes.

5. Slightly adapted from Allrecipes.com

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Baked Eggplant Parmesan Recipe (and Video!) | Valerie's Kitchen

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An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. An easy, updated take on the classic Italian dish. This post was originally published on September 11, 2011. It has been updated with new photos and an instructional video. Aaahhh, cheesy Baked Eggplant Parmesan.

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A delicious, but surprisingly easy recipe that results in a restaurant quality dish. Chicken Marsala is an impressive meal that takes less than 30 minutes to prepare.

Chicken Marsala is a classic recipe that every home cook should have in their collection. There are few ingredients, it can be pulled together in a flash, and it's seriously impressive.

Flour dusted chicken is quickly seared and complemented by a silky Marsala wine sauce studded with mushrooms, shallots and garlic. I love to serve it with mashed potatoes but it's also delicious with cooked pasta or rice.

Paul and I took a quick and very spontaneous trip about a week ago. It's one of the many benefits to being the parents of grown kids that we're slowly beginning to discover. Very s loooowly. You'd think the minute those kids headed off to college we'd have immediately begun living a more spontaneous life, but no, old habits die hard.

There are some other odd things about this grown kids phenomenon as well.

One day as I was out running errands, I glanced back into the huge expanse of my now empty SUV and it struck me. Why the heck am I still driving around in this giant vehicle? Years ago it was packed full of water polo players as we drove back and forth to tournaments or with luggage, boys, and dogs, as we headed to the mountains for our annual summer vacation. But now it's just kind of ridiculous for me to be driving around in this thing.

And, for God's sake, why has it taken me four years for this reality to sink in?

So, I bought a new car.

And, it's pretty. And, it has a sun roof that slides open. And, it perfectly suits my new life as a mom of grown kids.

We packed our bags and headed to the Sierra Mountains in my pretty, somewhat sporty, but still practical car, and had a fabulously fun and relaxing three days with other grown ups. No kids, no dogs, just us. Same location, completely different experience.

I think I'm beginning to get a handle on this thing.

We ate most of our meals at restaurants, something that people with grown kids do.

One night we sat on the deck at Cuccia's, an Italian restaurant in one of the most peaceful, beautiful settings imaginable. Big trees, gorgeous sky, mountains all around. I ordered the Chicken Marsala and we shared a bottle of red with my brother Jim and my sweet sister-in-law, Gale, who are blessed to live in this beautiful place. It was pretty awesome.

What is Marsala Wine?

Marsala is a fortified wine which means that a distilled spirit, like brandy, has been added. The same is true for both Madeira and Sherry, other popular cooking wines. One great thing about fortified wines is their long shelf life. Some like to refrigerate their re-corked, open bottles but I store mine in my cool, dark pantry and it stays well for many months. Marsala is also quite inexpensive and widely available in the liquor section of most grocery stores.

Chicken Marsala

A delicious, but surprisingly easy recipe that results in a restaurant quality dish. Chicken Marsala is an impressive meal that takes less than 30 minutes to prepare.

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

Play with the seasonings. If you prefer rosemary or sage, either can be substituted for the thyme. Or you can leave the thyme out altogether and the dish will still be delicious.

1. Pound or slice the chicken breasts to 1/4" to 1/2" thickness and cut in half or into smaller portion sized pieces. Season both sides with salt and pepper, to taste.

2. Add 1/2 cup flour to a shallow dish or bowl (a pie plate works perfectly). Reserve remaining 4 teaspoons flour for later.

3. Add 3 tablespoons olive oil to a large skillet over MEDIUM-HIGH heat.

4. Dredge each piece of seasoned chicken breast into the flour, coating both sides, and place into skillet. Cook chicken in batches, if necessary, to avoid overcrowding the skillet. Add additional olive oil between batches, if needed. Cook for approximately 4 to 5 minutes per side, or until nicely browned and cooked through. Transfer chicken to a plate and set aside.

5. Return skillet to MEDIUM heat and add an additional tablespoon of olive oil . Add the diced shallot. Cook and stir for a minute or two to soften and then add the garlic. Cook and stir for another minute, until fragrant, and then add mushrooms. Saute the mixture for several minutes to soften mushrooms. Season with thyme, salt and fresh ground pepper, to taste and add 4 teaspoons flour to the skillet. Use a whisk to combine the flour and seasonings with the mushroom mixture.

6. Add the Marsala to the skillet and increase heat slightly to bring to a boil. Cook and whisk for a minute or two at a low boil. Add chicken stock and continue to cook and whisk until sauce is silky and slightly thickened. If you'd like to create an even silkier sauce, add optional butter and allow it to melt into the sauce.

7. Reduce heat to LOW and return cooked chicken to the skillet, spooning some of the sauce over each piece.

8. Garnish with chopped parsley and serve.

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Easy Chicken Marsala Recipe and Video - Valerie's Kitchen

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A delicious, but surprisingly easy recipe that results in a restaurant quality dish. Chicken Marsala is an impressive meal that takes less than 30 minutes to prepare. Chicken Marsala is a classic recipe that every home cook should have in their collection. There are few ingredients, it can be pulled together in a flash, and it's seriously impressive.

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This post may contain affiliate links. Read my disclosure policy.

These salmon patties are flaky, tender and so flavorful. The crisp edges and big bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It's no wonder these salmon cakes have been so popular (read the glowing reviews here).

This is an easy and excellent way to use leftover salmon and it is worth it to cook the salmon just for this (instructions below). For busy weeknights, you can substitute with well-drained canned salmon or the salmon in packets which you may already have in your pantry!

I hope you all love these salmon patties and the easy homemade tartar sauce that goes with them.

Watch How to Make Salmon Patties:

These salmon patties are such a treat and even folks who don't normally like salmon enjoy this recipe. They always disappear fast!

P.S. Serve salmon cakes with this irresistible homemade tartar sauce. P.S. Once you try homemade and realize how easy it is, there's just no going back to store-bought tartar sauce. It is so much better in every way!

⬇ Print-Friendly Salmon Patties Recipe:

Salmon Patties Recipe (VIDEO)

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

That pretty blue serving platter can be found here. I have these in different sizes and colors. I love their bold colors and how sturdy and chip resistant Fiestaware is - meant to last a lifetime.

You can serve these for lunch, dinner, appetizers - they are so versatile and these salmon patties can even be used in sandwiches as salmon burgers, just form them a little larger. And if you LOVE salmon recipes, don't miss our #1 of all time baked salmon recipe!

Q: Have you tried these yet? Let me know what you thought of them in a comment below.

Have a memorable and happy 4th of July!! 🙂 The 4th just happens to be my husbands birthday so if you're on Instagram that day, feel free to flood his page with happy birthday wishes. Thanks friends!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Salmon Patties Recipe (VIDEO) - NatashasKitchen.com

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This post may contain affiliate links. Read my disclosure policy. These salmon patties are flaky, tender and so flavorful. The crisp edges and big bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It's no wonder these salmon cakes have been so popular (read the glowing reviews here).

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Classic Stuffed Peppers stuffed with rice, ground beef, tomatoes, and zucchini are a complete meal that can be made ahead.
Why this recipe works:

Classic Stuffed Peppers with ground beef, rice, zucchini, tomatoes, and cheese are one of the most satisfying meals I have ever made!

The rice makes them even more delicious and filling.

Stuffed peppers are a complete meal full of protein, color, and flavor. They are one of those easy, feel good, dinners. They have everything you would want in a meal - meat, a starch, veggies, and cheese!

Ingredients in this recipe:

Whole bell peppers - you will only discard the stem and seeds and will use everything else

Ground beef - I always recommend grass fed if available

Yellow Onion - one ingredient you should never run out of!

Garlic - pro-tip: buy the big bag of peeled garlic, roast a bunch, and keep it in your refrigerator

Zucchini - the little ones are best

Rice - I always use par-cooked (heat and serve) rice in recipes like this

Canned tomatoes - you can use fresh if they're in season

Pepper Jack Cheese - it melts oh-so-nice and adds a spicy kick

Salt - always add salt

How to make them:

Prepare the peppers.

1. To cut the tops off of the bell peppers, make one slice that allows the pepper to be the largest bowl or vessel possible (photo 1). Don't throw away any pepper that is attached to the stem! Dice it up and add it to your stuffed pepper filling (photo 2).

2. Par cook or steam the peppers by roasting in the oven with water and and a cover (photo 3).

Cook the filling:

1. Combine the ground beef with the onion, garlic, and diced bell pepper in a large saute pan (photo 1). Cook until the ground beef is browned and crumbly (photo 2).

2. Add the diced zucchini, stir, and allow to cook for a couple minutes. Then add the rice, canned tomatoes, and salt (photo 3) and stir to combine (photo 4).

3. Stuff the bell peppers with the filling (photo 5) and top with shredded cheese (photo 6). The assembled stuffed bell pepper recipe should only take a few minutes in the oven. Essentially, since everything is already hot, all you are doing is giving it a final push in the oven at the end to melt the cheese.

Cooking tips:

You can use any kind of bell peppers when you make stuffed peppers. I'm partial to the red, orange, and yellow ones.

Since the filling is often already cooked when you stuff them into the pepper cavity, it is important to par bake the peppers so that they are evenly cooked with their stuffed ingredients. To do this you can roast in a covered pot in the oven like I did, blanch the peppers in boiling water and then transfer them to an ice bath, or you can even steam them in the microwave in a covered dish with a bit of water.

To make this recipe easier, buy frozen pre-cooked rice that only needs to be heated prior to eating.

Grated cheese from a block always melts better than pre-shredded cheese, but you can use either.

Make ahead instructions:

If you're a planner and like to make things ahead of time, you can par bake the peppers, make the filling, stuff the peppers, and then keep them in the refrigerator until you are ready to cook them.

If this is what you do, you'll want them to come to room temperature before you heat them in the oven. If you don't, the outside will get very hot and the inside will still be cold. By allowing them to come to room temperature first, your stuffed peppers have a better chance of heating all the way through, evenly.

The amount of time this process will take will be completely depended on how close to room temperature you allow them to get, but I would guess 20 minutes would be a sufficient amount of time.

Related recipes:

Well, then you must try these favorites:

Step-by-step recipe video below:
Did you make this recipe? Please leave me a comment below to let me know what you think! This post was originally created in October 2017 and has been updated with updated photos, helpful information, and cooking tips. Don't worry - I didn't change the recipe!

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Classic Stuffed Peppers RECIPE + VIDEO | Self Proclaimed Foodie

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Classic Stuffed Peppers stuffed with rice, ground beef, tomatoes, and zucchini are a complete meal that can be made ahead. Classic Stuffed Peppers with ground beef, rice, zucchini, tomatoes, and cheese are one of the most satisfying meals I have ever made! The rice makes them even more delicious and filling.

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PREPARATION

1. Preheat oven to 375°F (190°C).

2. In a medium bowl, combine spices to make fajita seasoning, or use store-bought.

3. In a large bowl, combine, onion, peppers, and chicken.

4. Add oil and seasoning, and mix until seasoning is fully incorporated.

5. In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.

6. Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.

7. Serve with tomatoes, cilantro, and cheese, if desired.

8. Enjoy!

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These 5 Hearty Dinners Will Warm The Soul

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1. Preheat oven to 375°F (190°C). 2. In a medium bowl, combine spices to make fajita seasoning, or use store-bought. 3. In a large bowl, combine, onion, peppers, and chicken. 4. Add oil and seasoning, and mix until seasoning is fully incorporated. 5. In a casserole dish, add rice and chicken broth.

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This Slow Cooker Turkey Breast is without a doubt, this is the easiest, safest and tastiest way to cook turkey breast without brining. It's moist and juicy, takes 3 minutes to prepare, then just leave it to cook in your slow cooker (crock pot). Then use the juices to make a killer gravy!

Even if you're a first timer, you can have confidence in this turkey breast recipe - it's been viewed over 3 million times and has hundreds of glowing reviews! ❤️

Slow cooker turkey breast

Turkey breast is notoriously lean so the only way to guarantee it comes out juicy if you roast it in the oven is to brine it - dry or wet brine. If you don't brine it, then even if you use a meat thermometer, it is extremely difficult to roast the turkey breast perfectly.

I created this Slow Cooker Turkey Breast after trying a handful of recipes for turkey breast and being disappointed by the bland looking skin, dry meat and mediocre gravy. So I tossed out everything I'd read and decided to come up with my own version using a slow cooker. This is by far the juiciest turkey breast I've ever had - without brining. And my friends agreed!

It's almost magical how a recipe this simple can yield such extraordinary results. Moist turkey with incredible flavour and a gravy that's off the charts!

How long to cook turkey breast in the slow cooker

A 2 kg / 4 l2b turkey breast will take 5 to 6 hours on LOW in a slow cooker. Check the internal temperature at 5 hours. See recipe notes for cook times for other sizes.

How to make slow cooker turkey breast

I promised you easy - and easy it is! Here's how it goes down:

Slather turkey with a simple magical rub;

Place in a slow cooker on a bed of onion and garlic (these flavour the juices that comes out of the turkey and forms the basis for the gravy + keeps turkey elevated out of liquid while slow cooking);

Slow cook for 5 to 6 hours;

Briefly broil/grill or bake to crisp the skin; then

Use slow cooker juices to make a killer gravy. It's incredible because it's essentially made with the best homemade stock - the turkey juices!

PS That's a multi function cooker you see. I use the slow cooker function for this recipe.

Click or tap on Servings on the recipe. Then slide until the turkey reaches the weight of your turkey. It will change all the ingredient quantities for you! Then refer to the recipe notes for the right cook time for your turkey.

Slow cooker turkey breast tips!

Type of turkey breast - bone in or boneless turkey breast is fine. Skin on is recommended because the fat under the skin melts while the turkey is cooking and it bastes the turkey (helps with flavour and moisture). Also skin is required to get that lovely browned seasoned crust you see in the photos.

Single or double breast? Either is fine. These photos show a single turkey breast. See here for what a double turkey breast looks like (on the bone, also called a turkey buffe or turkey crown)

What size? Turkey breast differ drastically in size - they can range from 1.5/3lb to over 5kg/10lb! The beauty of this recipe is that it will work for any turkey breast size - as long as it fits in your slow cooker! Note the different cook times in the recipe.

A great rub goes a long way with turkey breast! It not only adds flavour, it seasons the broth and it gives the turkey breast great colour!

How long to cook turkey breast in the slow cooker - A 2 kg / 4 lb turkey breast will take about 5 to 6 hours on LOW in a slow cooker. See recipe notes for cook times for other sizes.

How to tell when turkey breast is done - When the internal temperature is 165F / 75C. That's optimum perfectly-cooked juiciness, allowing for a slight temperature increase while the turkey rests.

Elevate the turkey breast with a halved garlic and onion to ensure even cooking because otherwise the breast will be half submerged and poaching in liquid (you will be amazed how much liquid the breast leeches while cooking)

Crisp the skin under the broiler. The extra flavour you get is worth it - and it only takes a few minutes

Use slow cooker juices for GRAVY - the turkey juices are loaded with flavour and are the best broth ever to make an absolute killer gravy!

Slow Cooking is FORGIVING! Because of the low temperature, there's far less risk of drying out the turkey from overcooking. So even if the turkey is in the slow cooker for 1 or 2 hours longer than necessary, it will still be lovely. Plus - speaking really frankly - that gravy can save anything. ANYTHING!

Prefer ROASTED turkey breast? Use this Garlic Herb Butter Roasted Turkey Breast.

What to serve with turkey

Turkey breast is more often than not a centrepiece for holiday feasting in many households around the world. So with this in mind, here are some side dish suggestions for Thanksgiving and Christmas menus!

And you might also fine these helpful: Thanksgiving recipe index and Easy Thanksgiving Menu suggestions

Traditional Thanksgiving sides for turkey

Christmas side suggestions

A safe recipe - even for first timers

I know it can be nerve racking, trying a new recipe - especially you're new to cooking, and it's a centrepiece for Thanksgiving or Christmas!

But you can have Confidence in this Slow Cooker Turkey Breast recipe. It's been viewed over 3 million times since I first published, there's hundreds of fantastic reviews, it's a simple recipe and there's a recipe video below to guide you through it step by step.

And in all honesty - worst case? Your turkey goes a bit over and it's not as juicy as you hoped. Of course, I'm doing everything in my power to help avoid this - including sending over virtual positive vibes.😂

But if it does - don't fret! That Turkey Gravy is so insanely good, it will totally make up for it! - Nagi x

Watch how to make it

SLOW COOKER: Many people have said that my slow cooker looks like a pressure cooker. They are actually correct, it is a slow cooker and pressure cooker in one (but no, it is not an Instant Pot). It is called a Breville Fast-Slow Cooker (it's an Australian product). I use the slow cooker function for this recipe.

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Juicy Slow Cooker Turkey Breast

Author: Nagi | RecipeTin Eats

RECIPE VIDEO above. I've tried a handful of other methods over the years. This has produced the juiciest turkey breast by far, without brining the breast in advance. Plus slow cooking is very forgiving so you don't need to be spot on with the cooking time. SCALE RECIPE by moving slider on Servings to adjust for different turkey weights. Complete your feast - browse the new Thanksgiving Recipe Index!

Gravy

Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)

Salt and pepper

Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.

Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.

Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.

Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe).

Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.

Crisp the Skin

Preheat gril/broiler to high.

Place an oven shelf 30cm / 1 foot from the heat source.

Remove turkey breast from the slow cooker into a heatproof serving dish.

Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!

Serve immediately with gravy on the side.

Gravy

Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).

Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.

Season to taste with salt and pepper. Serve with turkey.

1. Turkey breast can come in all sorts of sizes and cuts. A single boneless breast can be as small as 1 kg / 2 lb. A double bone in breast (also known as turkey "buffe" or "crown") can be as large as 6 kg / 12 lb. In Australia, turkey breast can also come with the leg still attached, which is what I have used in the past so you may see some photos floating around on my site with a drumstick attached to the breast. 🙂

This can be made with any cut of turkey breast - but it needs to have skin if you want the nice colour you see in the photos.

BRINED TURKEY: If you buy a frozen turkey breast from the supermarket that comes in a box, check to see if the the breast is already brined (i.e. marinated in salty water to make it more moist once cooked). Check the label / ask the butcher - if the ingredients include salt, your turkey is brined. Here in Australia, generally anything that is sold in boxes / vac packed in the frozen section of supermarkets (e.g. Steggles), it is brined.

If it has been brined, no problems, just cut the salt in half. But if it's been preseason with another sort of rub, I'd suggest either scraping the rub off before adding my rub.

2. Making ahead: Because turkey is so lean, it is far better made as close as possible to serving time. But if you need to make ahead, slow cook the turkey but do not brown the skin. Cover and store in the refrigerator overnight, then bring to room temperature. Cover with cling wrap and microwave for 3 minutes on LOW (if high, you run the risk of drying out the edges of the turkey), then grill/broil per instructions to brown and crisp the skin. The gravy can also be made ahead then reheated in a saucepan or in the microwave.

3. COOK TIMES: Ready when the internal temp is 165F/75C. Slow cookers are very forgiving so don't stress too much about cooking time, an hour or 2 over and it will still be moist. The worst that might happen is that the meat falls apart a bit when you lift it out of the slow cooker, but still juicy! DO NOT try to save time by using HIGH!

Bone in skin on turkey breast (I used this), start checking internal temp at the short cook time provided:
1 kg / 2 lb: 4 - 5 hours on low
2 - 3 kg / 4 - 6 lb: 5 - 6 hours on low
4 kg / 8 lb: 6 - 7 hours on low (see 8 June '17 report from reader Tony)
5 kg / 10 lb: 8 - 9 hours on low

4. No water is required for this, the turkey steams in its own juices. It won't dry out or burn but it is important to elevate the breast off the bottom with the onion and garlic!

5. My SLOW COOKER: Some people have questioned the slow cooker I am using, saying it looks like a press cooker. I am using a slow cooker called a "Breville Slow Fast Cooker" which is a slow cooker AND pressure cooker in one. This recipe is cooked using the slow cooker function. This recipe is not suited to a pressure cooker.

6. Nutrition per serving, including gravy.

Keywords: Slow Cooker Turkey Breast, Turkey Breast

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published November 2016. Updated for some housekeeping November 2019 - no change to recipe.

Life of Dozer

This is what a turkey coma looks like.

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This Slow Cooker Turkey Breast is without a doubt, this is the easiest, safest and tastiest way to cook turkey breast without brining. It's moist and juicy, takes 3 minutes to prepare, then just leave it to cook in your slow cooker (crock pot). Then use the juices to make a killer gravy!

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Avocado toast is already amazing, but why not make it better with bacon, eggs, slaw, tuna and other toppings?

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Dump it and forget about it crockpot creamy chicken taco chili with chicken, lots of beans and veggies, and plenty of good spice!

If you are looking for an EASY dinner tonight that is extremely delicious; this is your recipe. I'm talking a complete dump it and forget it meal that does not require a single cutting board to be used!

Just a ton of beans, some chicken, and some good spice! That is seriously it. And then you go about your day without the stress of "what will I make for dinner tonight?" because you've got something awesome in the works!

This soup is based off of my two reader favorites - this creamy chicken chili AND this creamy green chile enchilada chili. Tacos definitely needed to be added into the mix.

My favorite taco seasoning with a ton of beans and chicken makes for a delicious chicken chili and then it's all about the toppings. Whatever you like adding to tacos throw on this soup and it will be incredible. Cheddar cheese, fresh lime, cilantro, guac/avocado, and even some tortilla chips. Enjoy!

More easy soups/chilis:

Optional add-ins: fresh lime, cheddar cheese, sour cream, guac/avocado, tortilla chips, salt and pepper

1. I use a 6 quart crockpot for this recipe. You'll want a big one 🙂

2. Trim any fat and then place the chicken breasts or thighs whole in the crockpot.

3. Add in the tomato sauce, undrained diced tomatoes, green chile peppers, undrained chili beans, drained and rinsed kidney beans, drained corn, drained and rinsed black beans, and chicken broth.

4. Add in all the seasonings.

5. Cover and cook on low for 4-6 hours or high for 3-5 hours or until chicken is completely cooked through and easily shreds.

6. Remove the chicken from the crockpot, shred it, and set aside.

7. Soften and cube the cream cheese and add to the crockpot. Turn the crockpot on high for 30 minutes stirring every 10 or so minutes to help the cheese melt.

8. Add the chicken back in and stir until the cream cheese is completely melted. Season with salt and pepper to taste.

9. Serve with your favorite "taco" add-in's. I love cheddar cheese, sour cream, and fresh cilantro. Also good is a chopped avocado or a bit of guac and tortilla chips.

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Chicken Taco Chili | Chelsea's Messy Apron

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Dump it and forget about it crockpot creamy chicken taco chili with chicken, lots of beans and veggies, and plenty of good spice! If you are looking for an EASY dinner tonight that is extremely delicious; this is your recipe.

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Salmon Patties, made from wild caught canned salmon, are an easy to make dinner time favorite in our house and are the best salmon cake recipe ever!
Why this recipe works:

This recipe is one of my most popular recipes and has been viewed almost 2 Million times.

It has also always been my family's favorite dinner. When I ask the kids what they want for dinner on their birthday, they say salmon patties.

Other than the taste, I love this recipe because it's an easy dinner that comes from the pantry. How many times have you gone to make dinner and realized that the only meat you have on hand is completely frozen?

Because this recipe uses canned salmon, it's easily available and is one of my favorite options for a quick and easy dinner on the table in less than 30 minutes.

How to make them:

1. If using canned salmon with bones and skin, decide whether you want to separate the meat or just mix everything together (photo 1).

2. Mix the canned salmon with egg (it binds all of the ingredients together), along with bread crumbs, green onions, parmesan, and lime juice (photo 2).

3. Form the salmon patties by hand and place them in screaming hot oil in a frying pan (photo 3). The screaming hot part is necessary to get that nice crispy outside.

4. Once they are crispy and golden brown on the bottom, flip them once to get crispy on the other side (photo 4). Once done, serve hot with your favorite sides.

More about canned salmon:

If you've never used canned salmon, I feel it is my duty to educate you first. And based on the sheer number of reader comments this recipe has gotten, people are very passionate about this subject.

Bottom line: you can eat the skin/bones/fat or you can leave them out. They are completely edible and it is 100% a matter of preference.

Canned salmon comes in two variations: with and without the skin and bones.

If you buy canned salmon without the skin and bones, it is very similar to canned tuna. You only need to drain it and follow the recipe.

If you buy canned salmon with the skin and bones, it's basically a chunk of the whole animal (minus the organs) that has been pressure cooked in an aluminum can. You can choose to eat everything in the can (skin, bones, spine, fat, etc.) or you can carefully pick them out and discard to separate the meat.

The bones are really soft because they've been soaking in liquid under pressure. The lightest squeeze in between your fingers crushes them. The bones, the skin, and the darker grey meat are full of nutrients.

Me? I pick through that canned salmon like I'm a surgeon and it is my patient.

Salmon patty recipe variations:

Throughout the years I've been constantly changing this recipe to add variation. My readers have made some really great suggestions too!

Instead of using panko bread crumbs, try making salmon patties with cornmeal. I've done this before (but used a mixture of cornmeal and breadcrumbs) and it gave my salmon cakes a great texture. You can also make them with crushed crackers.

Ever try salmon patties with mayonnaise? It makes them so moist with tons of added flavor.

I get asked all the time if these can be made with fresh salmon. My answer is yes - you can make these with fresh salmon if you want to cook the fresh salmon first, but because this recipe is based on what my mom made growing up, I will always recommend using canned salmon.

How about a salmon patty sauce? I think a basil garlic aioli or an easy remoulade would be amazing with these salmon cakes!

What to serve with salmon cakes:

The outside of my salmon patties is oh-so-perfectly crispy. The inside is moist and delicious.

We usually serve these up with a starch like rice or potatoes as well as a green vegetable such as a salad or wilted spinach. I also love eating them cold and leftover when they're mixed into a green salad with some delicious avocado. Sooooo good! That's why I always double or even triple the recipe.

Kitchen tools used:

Citrus Squeezer: These are the best ways to quickly get all of the juice out of a lemon, lime or orange without the seeds!
Spatula: One can never have too many good quality silcone spatulas, and this one is my favorite. It's a great size, has the perfect firmness, and doesn't leave a nasty silcone taste on your food.
Fry pan: I've been using Staub cookware for years. It gives your food a great crispy outside and distributes the heat evenly.
Nesting bowls: Every good recipe requires a good set of nesting bowls. I just ordered this set and love them! Light weight, great price, sturdy - perfect!

Related recipes:

Although this recipe has become a regular favorite in our house, we also like to mix it up a bit and make Crispy Southern Salmon Patties and Lemon Basil Salmon Patties, along with lots of other variations to keep things interesting!

I cook with salmon all the time. From fresh Pacific Northwest wild caught fillets cooked on a cedar plank to smoked salmon whipped up into an smoked salmon dip or creamy salmon pasta, our appetite craves the omega 3 filled goodness that salmon brings to the table.

Recipe video below!
Did you make this recipe? Please leave me a comment below to let me know what you think! I also love hearing of the different variations you all recommend! This recipe was originally published in June 2015 and has been updated with process photos, helpful information and cooking tips. Don't worry - I didn't change the recipe!

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Best Ever Salmon Patties RECIPE and VIDEO | Self Proclaimed Foodie

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Salmon Patties, made from wild caught canned salmon, are an easy to make dinner time favorite in our house and are the best salmon cake recipe ever! This recipe is one of my most popular recipes and has been viewed almost 2 Million times. It has also always been my family's favorite dinner.

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Bacon Cheddar Loaded Cheeseburger Recipe by Tasty

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Here's what you need: bacon, cream cheese, green onion, shredded sharp cheddar cheese, ground beef, salt, pepper, cheddar cheese, hamburger buns

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The Japanese version of steamed dumpling, shumai (シュウマイor 焼売), also called shao mai, is quite easy to make. See the video below the recipe to believe it. It tastes like the ones you get at restaurants and is certainly much better than the frozen shumai you can buy at Asian grocery stores.

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Think of these crepes stuffed with spinach, mushrooms and topped with an egg as sorta like savory cinnamon rolls.

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Charred Broccolini and Onion Chickpea Bowls

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Eating more plant-based meals is easier to do when they're as tasty and quick to prepare as this one. Much of the deliciousness comes fro...

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Prep 20 min

Total 40 min

Ingredients 8

Servings 8

This simple and delicious take on Chicken Parmesan will become one of your weeknight dinner favorites. MORE+LESS-

Updated September 20, 2016

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Heat oven to 375°F. Spray cookie sheet with cooking spray; set aside. Season chicken with salt and pepper. In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat; cook chicken in butter 8 to 10 minutes or until chicken is well browned on all sides. Remove from skillet; cool slightly.

Cut mozzarella cheese into 8 pieces; cut small slits in side of each chicken tenderloin, and insert piece of mozzarella cheese. Unroll dough; separate into 8 triangles. Place piece of chicken on wide end of triangle; roll dough around chicken, and place on cookie sheet. Repeat for remaining dough and chicken.

In small microwavable cup, microwave remaining 1 tablespoon butter uncovered on High 15 to 30 seconds or until melted. Brush crescents with melted butter; top each with about 1 teaspoon Parmesan cheese.

Bake 14 to 18 minutes or until golden brown. In microwavable measuring cup, heat marinara sauce covered on Medium-High (70%) 1 to 2 minutes or until heated through. Serve chicken with heated marinara sauce.

Expert Tips

A side of fresh vegetables rounds out this delicious meal.

If desired, top crescent-wrapped chicken with about 1 tablespoon Italian panko bread crumbs before baking. And be sure to serve with grated or shredded Parmesan cheese.

Nutrition Facts

Serving Size: 1 Serving

Calories

280

Calories from Fat

130

% Daily Value

Total Fat

14g

22%

Saturated Fat

7g

34%

Trans Fat

0g

Cholesterol

60mg

21%

Sodium

560mg

23%

Potassium

250mg

7%

Total Carbohydrate

16g

5%

Dietary Fiber

0g

0%

Sugars

6g

Protein

21g

Vitamin A

8%

8%

Vitamin C

2%

2%

Calcium

10%

10%

Iron

8%

8%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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This post may contain affiliate links. Read my disclosure policy.

The flavors of this dish are so nice. I always enjoyed a good tomato and cream sauce. You can add just about any kind of seafood to this; lobster, scallops or even salmon. All three are on my to-do list. The sauce is nothing short of gourmet!

Watch How To Make Spaghetti with Shrimp:

Ingredients for the Spaghetti with Shrimp:

1 lb medium raw shrimp, shell removed
3/4 lb spaghetti or angel hair pasta
1 Tbsp olive oil
6 medium tomatoes, diced
1 small onion, or 1/4 cup green onion, finely chopped
1/4 tsp hot chili flakes
1/2 tsp dried basil, or 2 Tbsp chopped fresh basil
1 garlic clove, pressed
4 Tbsp unsalted butter
1 cup dry white wine: Sweet wine won't work!!
1/2 cup heavy cream
salt and pepper to taste
Parmesan to serve

How to Make Spaghetti with Shrimp in a Creamy Tomato Sauce:

1. Peel shrimp and dry on paper towels. Lightly season shrimp with salt and pepper and saute in 2 Tbsp olive oil over medium/high heat, just until cooked through, about 3 minutes, flipping the shrimp halfway through cooking. Set aside.

For the Sauce:

2. Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with salt and pepper.

3. Add the wine and cook over med/high heat until mixture is soft and most of the wine has evaporated. You will have about 1/4 cup liquid remaining.

Cook the Pasta:

4. Cook pasta in salted water with 1 tablespoon olive oil, according to the package instructions until al dente (tender but firm to the bite). Rinse, Drain and set aside.

Putting it all together:

5. Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through gently for 2 minutes and season to taste with salt and pepper.

6. Toss the pasta with the sauce. Sprinkle with Parmesan and serve!

Enjoy 🙂

Spaghetti with Shrimp in a Creamy Tomato Sauce

This Shrimp spaghetti has the best light tomato cream sauce. This feels like dining in an Italian restaurant.
Read more posts by Natasha
Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Spaghetti with Shrimp in a Creamy Tomato Sauce

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This post may contain affiliate links. Read my disclosure policy. The flavors of this dish are so nice. I always enjoyed a good tomato and cream sauce. You can add just about any kind of seafood to this; lobster, scallops or even salmon. All three are on my to-do list.

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This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce. Just like our favorite Chicken Stroganoff, this dish is served over tender egg noodles.
Loads of tender mushrooms add tons of flavor, while I most often use white mushrooms, portobello or cremini are a great addition as well.

A Quick Comfort Meal

Ground beef stroganoff is one of those comforting meals that is quick and easy to make, plus it can feed your whole family with a short list of ingredients! How about a hearty meal of beef stroganoff in less than 25 minutes? Count me in, this is perfect for a busy weeknight!

This easy Ground beef stroganoff recipe is made from scratch with fresh ingredients (and without cream of mushroom soup). I love dishes that come together so quickly (like Cabbage and Noodles or 20 Minute Fajitas) and even more so when everyone at the table wants seconds!

How to Make Ground Beef Stroganoff

You truly will not believe how crazy easy this is! You're literally just minutes away from getting this beef stroganoff on the table!

1. Brown beef, onions and garlic.

2. Add mushrooms, sauce & seasonings. Simmer a few minutes.

3. Start your egg noodles cooking!

4. Stir in sour cream and serve over egg noodles.

Beef Stroganoff Tips

Beef: This recipe can be slightly tweaked based on the ingredients you have on hand. I find ground beef gives the best flavor but you can certainly substitute another type of ground meat such as ground turkey or pork. If using something other than beef, you'll likely want to add some extra beef bouillon for a richer flavor! I highly suggest using the condensed beef broth in a can (instead of the box) for the best flavor!

Mushrooms: Of course fresh mushrooms are best and while this recipe calls for white mushrooms, I've used a combination of white, cremini or portobello all with great results. In a pinch, you can use canned mushrooms as well.
Sauce:

Keep in mind that sour cream may curdle if it boils so the sauce is thickened and removed from the heat before it is added.

No sour cream? Greek yogurt is a good substitute (or if you just prefer it).

To Thicken Sauce: You can add a little bit of extra cornstarch slurry to reach desired consistency. Mix equal parts cornstarch and cold water and pour a little bit at a time while stirring sauce.

Flavor Boosters: We love this stroganoff exactly as written but if you'd like to spice it up a bit, add one of the following:

Stir in a teaspoon or so of dijon mustard

Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)

Add a couple of slices of chopped raw bacon along with the onion & beef

Add a small dash of smoked paprika and a dash of hot sauce

We typically serve this over egg noodles but it's great over mashed potatoes, sweet potatoes or even spooned into a roll sloppy joe style! Add a side salad and a loaf of crusty bread (to sop up any sauce left on your plate) for a great meal in under 30 minutes!

Got Leftovers?

Refrigerate leftovers in a sealed container 3-4 days.

Freeze: If freezing this ground stroganoff, leave out the noodles or potatoes and freeze just the stroganoff itself.

Reheat: If frozen, defrost leftovers in the fridge overnight. Drain off any liquid that has separated from the sauce (the cornstarch can sometimes cause separation). Heat in the microwave or on the stove top on low heat until warm.

Ground Beef Stroganoff

Servings 4 servings

Author Holly Nilsson

Course Main Course

Cuisine American

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Ground Beef Stroganoff (Hamburger) - Spend With Pennies

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This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce. Just like our favorite Chicken Stroganoff, this dish is served over tender egg noodles. Loads of tender mushrooms add tons of flavor, while I most often use white mushrooms, portobello or cremini are a great addition as well.

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Haitian Griot and Pikliz Recipe by Tasty

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Here's what you need: pork shoulder, salt, freshly cracked pepper, onion, shallots, scallions, bell pepper, garlic, chicken bouillon, garlic, oranges, limes, white wine vinegar, fresh thyme, fresh parsley, scotch bonnet pepper, water, oil, brown rice, red bean, fried plantains, cabbage, carrot, bell pepper, onion, scallions, shallot, salt, pepper, scotch bonnet pepper, white wine vinegar

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The BEST Turkey Meatballs can be on your table in less than 30 minutes! These baked turkey meatballs are perfectly seasoned and exceptionally delicious. Topped with a simple herbed gravy, they're impossible to resist. An amazing dinner made even better when with some of my Nana's green beans and the BEST dinner rolls.

The BEST Turkey Meatballs

If you're looking for a delicious, healthy meal that you can prepare in under 30 minutes, well, you've come to the right place. I'm a sucker for quick and easy dinners and, over the years, I've shared so many of my favorite dinner recipes with you all. Today, I've got an incredibly easy turkey meatball recipe for you today that's going to knock your socks off. Loaded with unbelievable flavor and texture, it's a Thanksgiving meal in a meatball!

There's truly nothing better than turkey, mashed potatoes and stuffing together, smothered in a delicious gravy. I mean, that's why we all love Thanksgiving so much, right? Well, if you don't have hours to make a meal, and are really craving that combination of flavors, these easy turkey meatballs are for you!

What Makes These Meatballs Extra Amazing?

Instead of using bread crumbs in this recipe, I used seasoned corn bread stuffing. It's already got a ton of flavor and if anything goes together with turkey and gravy, it's got to be stuffing!

I used a few traditional stuffing ingredients like chicken broth (or turkey broth), celery, and onion to keep the flavors authentic. I grated the onion so it really just disappears into the meatball but still gives tons of flavor.

How Long Do You Bake Turkey Meatballs?

This question has come up quite a bit in the comments. The issues is that it is hard to "see" when ground turkey meatballs are fully cooked due to the lighter color. If you follow my directions below, your meatballs will be fully cooked but you can always use a meat thermometer to test for doneness. You want the internal temperature to be 165°F.

Turkey Meatballs and Gravy

Instead of making the gravy from scratch, I used McCormick's Simply Better Turkey Gravy.

I've never used store-bought gravy before because it just doesn't have the depth of flavor that homemade gravy does. Not to mention it's usually loaded with stuff I don't want my family to eat. Not so with this gravy. Excellent flavor, texture, and seasoning. Gluten free, NO added MSG, and no artificial flavors. It's just simply better.

Because I added fresh herbs to the meatballs, I amped up the flavor of the gravy with some fresh herbs as well. Thyme, rosemary, and sage. You could use anything you have on hand. Even a little parsley would be great. A sprinkle of freshly ground black pepper and no one will be able to tell that this gravy took a few minutes in the microwave to prepare.

If you prefer a homemade turkey gravy, check out my recipe here.

Tips for Making the Best Turkey Meatballs

My kids took one look at their plates and dug right in. Couldn't blame them. These simple turkey meatballs were the easiest and tastiest meal I've made in a long time and it will be in our regular rotation from now on - per their adamant request 🙂

Do not over handle the ground turkey. You really just want to get the seasonings, turkey, and other ingredients nicely combined without crushing the ground turkey.

Use a cookie scoop. It keeps them all roughly the same size so they cook evenly.

Wet your hands when forming the meatballs. A little water goes a long way in keeping the stickiness at bay.

Can You Freeze Turkey Meatballs?

Yes. Absolutely! This is a great recipe to double or triple for future meals.

What You Need To Make Turkey Meatballs

The next time you're in the mood for a turkey dinner, give these baked turkey meatballs a try! They truly are the BEST turkey meatballs I've ever had!

More Dinner Time Favorites

1. Follow the directions below to bake the meatballs making sure to keep meatballs similar in size.

2. Let the turkey meatballs cool on the baking sheet.

3. Place the baking sheet in the freezer for an hour to flash freeze.

4. Transfer frozen meatballs to a freezer bag or freezer safe container and store for up to 1 month.

5. Meatballs can be reheated in a 350°F oven. Simply place on a baking sheet, cover with foil and bake for about 15 to 20 minutes or just heated through. You can also add them to a sauce and heat over medium heat until heated through.

How To Make Turkey Meatballs

The BEST Turkey Meatballs with Herbed Gravy

A rimmed baking sheet is perfect for baked turkey meatballs. They don't have a lot of fat so you're not going to get too much grease, but a rimmed baking sheet is always a safe choice.

I use a cookie scoop when I make meatballs. It keeps the meatballs are roughly the same size so they cook evenly.

A large bowl to mix everything together.

Author Trish - Mom On Timeout

Looking for more ground turkey recipes? Try these amazing recipes from friends:

Ground Turkey Green Chili Tacos | Chipotle Ground Turkey Chili | Healthier Stuffed Jalapenos
Recipe originally published October 20, 2017.
More easy family-friendly dinners!
Chicken Cordon Bleu Crescent Rolls
For all appetizer recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook - Pinterest - Instagram - Twitter - Bloglovin'.
One Pot Olive Garden Zuppa Toscana Soup
Have a great day!
Slow Cooker Kielbasa and Barbecue Beans
Disclosure: McCormick has provided me with the products used within this project. I was compensated for this blog post. Thank you for supporting the brands that make Mom On Timeout possible!
Slow Cooker Italian Beef Sandwiches

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The BEST Turkey Meatballs with Herbed Gravy

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The BEST Turkey Meatballs can be on your table in less than 30 minutes! These baked turkey meatballs are perfectly seasoned and exceptionally delicious. Topped with a simple herbed gravy, they're impossible to resist. An amazing dinner made even better when with some of my Nana's green beans and the BEST dinner rolls.

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This is definitely the best Indian punjabi samosa you'll every make at home! I'm arming you with step by step directions and a recipe video for you to follow. So you can learn how to make the samosa dough, the aloo stuffing and how to easily wrap them.
I don't make tall claims easily but I think I've been looking for the best Indian punjabi samosa recipe all my life. Because I'm a samosa lover. More like an obsessive samosa lover with an irresistible need to have samosas every week because I think they are the most epic Indian snack ever invented!

I mean who can resist flaky samosa pastry, stuffed with a spicy, mouthwatering aloo (potato) filling thats deep fried till golden? Not this girl!

And I think these homemade punjabi samosas can give any store bought samosa a run for its money. In fact, some store bought samosas get it so wrong that it's unbelievable - the stuffing is not appetizing enough, or the pastry is not fried properly. Because making good samosas is an art and needs time and patience, so I don't have any shortcuts today. Because the best Indian punjabi samosas don't deserve them. They deserve to be made with love and care and patience so that when you take that first bite you are transported back to your favorite childhood mithai shop.

If you've never attempted samosas at home before, I think it's time we all start. And if I can do it, so can you. Because I'm the least arty person I've ever met. Origami was never my thing and wrapping samosas is a bit like that. It takes a few tries, but once you get it, you'll be wrapping them like a boss. I have a step by step video recipe if you scroll down, that's going to make things even easier.

Because I want this to become the definitive guide to making homemade punjabi samosas, let's just answer some questions that you may have.

Which flour can you use to make samosa?

Samosa is traditionally made with all purpose flour or maida. But you can swap in some of the maida for whole wheat flour (atta). All purpose flour provides flakier results, and whole wheat flour samosas will result in a denser samosa pastry, but they still be very tasty!

Can the samosa filling be made without onion and garlic?

The samosa filling recipe that I have does not have any onions, but I do love adding garlic. However, if you don't like garlic or don't eat it, feel free to skip it and replace it with a pinch of asafoetida right in the beginning after you heat the oil.

Can the samosa dough be made in advance?

Yes, and it should be. You will always get better results when you make the samosa dough in advance and keep it covered for 30-40 minutes. This helps form the gluten in the dough and the resting time gives you better control while rolling the dough.

Are these samosas vegetarian or even vegan?

These are the best Indian punjabi samosas and they are vegetarian. Infact these samosas are also naturally vegan like a lot of Indian cooking, so if you are looking for vegan festive options, these will please you!

Can samosas be baked?

Yes, samosas can be baked in general. Though I believe deep frying provides the best results, and when you are enjoying something like samosas, you should stop worrying about it being healthy and just indulge. To bake these, the amount of oil in the dough will need to be increased to give the same flaky results, without making them overtly oily. I'm testing a baked samosa recipe and if I'm happy, I will put it up soon!

Can samosas be made in the air fryer?

Absolutely! My mother has tested these samosas in the air fryer with great results. They will need to be brushed with a light coating of oil before being air-fried but the result is pretty yummy. They may not have the perfect, even golden brown crust but the pastry is cooked through and its quite crispy too, just like a good samosa should be.

Can the best Indian punjabi samosa be made in advance?

Yes, you can easily make these samosas in advance and refrigerate them for about 6-8 hours. Or you can individually freeze them and store them in a ziplock or a freezer friendly container and fry them at a later date. If freezing these, make sure to thaw them at room temperature for about 15-20 minutes before frying.

How long do samosas keep?

I have never been able to keep samosas for more than two days because they always get over before that. In fact I love cold samosa and make them into a samosa sandwich or samosa chaat. You won't believe how good samosas can taste between two slices of bread slathered with ketchup and coriander chutney.

Whoa! I know thats a lot of questions but those are all the questions I had when I started making samosas. If you have any others, feel free to leave them in a comment and I'll be happy to keep adding them as we go!

My favorite way to serve samosas is definitely with ketchup, but you can always serve these with coriander chutney or tamarind chutney, or turn them into a samosa chaat with all your favorite toppings.

Big thumbs up from Denver every time I make these which means they are approved by my biggest critic!

The Best Indian Punjabi Samosa Recipe Video (Step by Step)

The Best Indian Punjabi Samosa
Samosa Dough Samosa Filling Oil for Frying Wrapping the samosas:

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The Best Indian Punjabi Samosa Recipe (With Aloo, Vegetarian, Vegan)

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This is definitely the best Indian punjabi samosa you'll every make at home! I'm arming you with step by step directions and a recipe video for you to follow. So you can learn how to make the samosa dough, the aloo stuffing and how to easily wrap them.

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Love quick and easy dinner recipes? This one is for you! This Easy Cashew Chicken takes less than 30 minutes to make and is way better than takeout! Add it to your menu this week! Love chicken? Make sure to check out these 30 Easy Chicken Recipes!

Cashew Chicken

You guys have to put this Easy Cashew Chicken recipe on your menu this week! It is so easy and is just loaded with flavor! When I say better than takeout, I mean WAY better! And this recipe will take less time to make than ordering and picking up takeout too!

My family loves Chinese food and I have found over the years that making it at home is so much better than takeout. This simple Chinese Cashew Chicken recipe is sure to be a hit with your family, just like it was with mine.

30 Minutes or Less

This easy dinner recipe took less than 30 minutes to make AND my family l-o-v-e-d it! I'm talking, not one piece of rice or chicken left on their plates. That is what I call a success!

Not only is this cashew chicken quicker than takeout, it tastes a whole heck of a lot better too.

What You'll Need

There are a few specialty items that you may not have in your pantry if you don't make stir fry all that often. That said, each of these ingredients can be found in the Asian section at your grocery store:

hoisin sauce

chili garlic sauce

chicken broth or water

boneless skinless, chicken thighs

salt and pepper

cornstarch

vegetable oil

onion

garlic cloves

rice vinegar

green onions

unsalted roasted cashews

cooked white rice

Special Equipment

Now you can obviously use a wok to make this stir fry but a nice wide deep skillet will also do the trick.

A garlic mincer comes in handy if you want to cut back on the chopping.

Using a whisk makes quick work of the sauce ingredients.

If you like good, fast, eats, this recipe is for you! In fact, I've got an entire cookbook today that is all about good, fast, eats and it's the filled with deliciously amazing recipes just like this one!

When Amy first told me about her new book, Good Fast Eats, I was so excited! I mean, really, what mom doesn't want fast and delicious meals for their families? I love this cookbook SO much! It's filled with amazing recipes, gorgeous photos, and it's perfectly laid out.

Just last night I served up this Easy Cashew Chicken and Chris immediately requested that this be put in our regular rotation, and then grabbed the book and started marking recipes he wants me to make.

We served the cashew chicken over some steamed white rice but if you're feeling energetic, making up some fried rice would also be delish.

More Delicious Chicken Recipes

How To Make Cashew Chicken

1. Chicken Marinade

2. Easy Chicken Stir Fry Recipe

3. Honey Balsamic Chicken

4. 20 Minute Sesame Chicken with Broccoli

5. Buttermilk Ranch Oven Fried Chicken

Easy Cashew Chicken

Author Trish - Mom On Timeout
Originally published October 14, 2016. Updated February 18, 2018.
Love chicken? We do too! Try out these delicious recipes:
Bacon Wrapped Chicken Teriyaki Bites Citrus Glazed Roast Chicken Best Chicken Marinade Buttermilk Ranch Oven Fried Chicken Cheesy Chicken Broccoli and Rice Casserole
For all dinner recipes, go HERE.
For all chicken recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook - Pinterest - Instagram - Twitter - Bloglovin'.

Have a great day!

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Love quick and easy dinner recipes? This one is for you! This Easy Cashew Chicken takes less than 30 minutes to make and is way better than takeout! Add it to your menu this week! Love chicken? Make sure to check out these 30 Easy Chicken Recipes!

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Creamy Garlic Butter Tuscan Salmon is restaurant quality Pan Seared Salmon in a delicious creamy sauce with spinach, sun dried tomatoes and parmesan!

Rich and creamy, crispy on the outside, tender and juicy on the inside salmon fillets. The entire family loves this deliciously easy to make Salmon recipe. The creamy sauce is to die for!

SALMON

Besides providing us with incredible rich flavour and high-quality protein, salmon has many healthy benefits. Full of vitamins and minerals (potassium, selenium and vitamin B12), it's the amount of omega-3 fatty acids that gives salmon its 'brain food' reputation.

How do you pan sear or fry salmon?

Use skin on or skinless fillets.

Remove from the refrigerator about 15 minutes before cooking to bring them close to room temperature.

Pat dry with paper towel to prevent sticking, allowing the outsides to crisp evenly while cooking.

Heat oil in a large skillet before adding your fillets and make sure your pan is nice and hot.

Season just before cooking to prevent drawing out moisture and drying out your fish.

Sear your fillets flesh-side down first (skin-side up) for 4-5 minutes each side, depending on thickness.

Knowing when to flip

While fillets are cooking, notice the colour along the sides of the fillets slowly begin to change to a paler colour, from the bottom where the fish is touching the pan up to the centre.

Once the colour has moved up to the centre, it's time to flip! What you'll get is a tender, juicy and crispy fillet.

Sauce For Salmon

Leave the juices in the pan after searing your fillets...that's where all of the flavour is! Melt the butter, cook your garlic until fragrant - about one minute to prevent burning while allowing the garlic to release flavour.

If using wine, simmer it down slightly before adding in the sun dried tomatoes (give them time to release their flavours). Add sun dried tomato oil for more flavour!

What to serve with Salmon

Pasta, rice or steamed/roasted veggies are a low carb favourite (think zoodles OR cauliflower rice).

Also, Garlic bread to soak up that creamy sauce!

What wine goes well with this recipe?

A light Chardonnay or Pinot Gris. For a sweeter wine, Riesling or a Sparkling Moscato.

Some cooking tips:

Substitute white wine for chicken broth.

Gently simmer the cream sauce to avoid separating.

Substitute salmon for Trout, Cod or Burramundi.

Adapted from this Creamy Garlic Butter Tuscan Shrimp.

MORE TUSCAN RECIPES

Tuscan Chicken Mac And Cheese (One Pot, Stove Top)
Chicken with Creamy Sun Dried Tomato Parmesan Sauce

ON VIDEO!

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Rich and creamy, crispy on the outside, tender and juicy on the inside salmon fillets. The entire family loves this deliciously easy to make Salmon recipe. The creamy sauce is to die for! Besides providing us with incredible rich flavour and high-quality protein, salmon has many healthy benefits.

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Crispy on the outside, tender and juicy inside, Chicken Fried Steak with Country Gravy is a dinner the whole family will love. It's simple to make and it's ready in less than 30 minutes from start to finish.

I'm a lover of southern food- so much so that I sometimes wonder if I were actually raised there and somehow transplanted to the north without any recollection of living elsewhere.

Except for my love of southern comfort foods, Spanish moss and sweet tea.

If given the opportunity to pick just one food to eat for the rest of my life...it would be a toss up between crispy fried chicken or Chicken Fried Steak with Country Gravy. It truly is my absolute favorite thing to eat on the planet.

And Chicken Fried Steak with Country Gravy couldn't be simpler to make. It all starts with a cube steak which is, essentially, a beef round steak that's been tenderized into oblivion then dredged in a seasoned flour mixture, egg and then back into the flour before being lightly fried to a crispy golden brown.

Why is it called Chicken Fried Steak if there is no chicken in the recipe?

I know it's confusing! This recipe doesn't contain any chicken, but it's is so-named because the cooking method is similar to that of pan-fried chicken breast cutlets.

It's actually quite genius if you ask me, and whoever created this beautiful thing decided that you MUST make a creamy pan gravy from the drippings to drape lovingly over your crispy fried goodness. How dreamy does that sound?

Do you know what's even better? This easy to make Chicken Fried Steak with Country Gravy is ready in less than 30 minutes. That's right....30 minutes!

Because the steaks are thin, they cook quickly and evenly. They're perfect for busy weeknights and always a huge hit with my family.

Where can I find cube steak to make Chicken Fried Steak?

You should be able to find cube steak in your regular market. It's not your usually "throw on the grill" kind of steak. Ask your butcher to assist you if you are unable to find it.

To me, it looks a little bit like ground beef. It's steak that has been pounded with a tenderizer until it creates little dimples all over the steak. This helps greatly with tenderizing the meat and making it easy to cook as it will all be an even thickness.

And you know what the best thing is? This recipe is totally family friendly. In fact, your family will love you to pieces if you serve this for dinner, and they'll be begging you to make it again. I view it as the perfect Sunday night dinner.

We may not be from the south but I certainly try to channel my inner southern belle when I'm in the kitchen. And this recipe is simply fabulous.

Chicken Fried Steak with Country Gravy is a comfort food, treat-yourself kind of meal for sure. But it's totally worth the extra 1/2 hour on the treadmill, and everyone you serve this to will be so happy and content with your dinner choice.

So many people have enjoyed this recipe. I love to read through the comments to see what people who have made the recipe are saying. A lot of people say that Chicken Fried Steak is much better than fried chicken. And I have quite a few people asking if they can try this recipe with actual chicken in place of cube steak. I haven't tried it that way, but let us know in the comments if you do!

For me, I truly enjoy the crispy coating on the steak, and the white country gravy really puts it over the top. I don't make this often but when I do... my family is so very excited. It's the perfect Sunday night dinner.

Chicken fried steak with Country Gravy is comfort food to the max. And it's a classic that thousands of RecipeGirl readers really seem to be enjoying!

If you enjoy this recipe, I have recommendations for a few more Southern favorites too. Cheesy Shrimp and Grits is one that a whole lot of people have been enjoying. My first time having shrimp and grits was in Savannah, Georgia, and this recipe rivals that experience for sure!

Truly Crispy Oven Fried Chicken, Caramel Cake, Southern Savory Corn Pudding and Southern Pimento Cheese are four more favorites the the Southern cooking category.

Chicken Fried Steak with Country Gravy

Did You Make This Recipe?

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Crispy on the outside, tender and juicy inside, Chicken Fried Steak with Country Gravy is a dinner the whole family will love. It's simple to make and it's ready in less than 30 minutes from start to finish.

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Slow Cooker Crock Pot Pork Chops is one of our all-time favorite recipes! Tender juicy pork chops cooked to perfection, smothered in mushrooms and onions creating a flavorful gravy. Just a few easy minutes of prep and the slow cooker does all of the work!
by Holly

Crock Pot Pork Chops

Slow Cooker Pork Chops is one of my all-time favorite comfort foods. If cooked properly, they're absolutely succulent and fork-tender while being loaded with flavor!

Crock Pot Pork Chops take a childhood favorite and turns it into an easy, make-ahead dish. It will taste like you've been hovering over the stove all day long, but this is really the easiest pork chop recipe! We love to serve these crock pot pork chops over Garlic Ranch Mashed Potatoes or rice but my absolute favorite is to serve it over macaroni noodles.

Serve Slow Cooker Pork Chops over Noodles!

These slow cooker pork chops start with fresh mushrooms. You can use white or brown mushrooms (brown have a more "earthy" flavor) in this recipe! If you don't happen to have fresh on hand, even canned mushrooms work!

A lot of people love these over Mashed Potatoes and so do I but given the choice, I ALWAYS serve a gravy dish over pasta (usually macaroni). It's just how my mom did it but I cannot think of a better comfort food than macaroni and gravy!

Honestly, next time you try any pork in gravy (or any meat for that matter), serve it over macaroni noodles. You're welcome. It's legit the best!

How to Cook Crock Pot Pork Chops

One great thing about this crockpot pork chop recipe is that the pork chops always come out tender (and never dry)! You'll want to make sure you're using the right cuts of meat (this is essential). Here are a few of my favorite tips when making slow cooker pork chops.

I have tried several different types of pork chops in this recipe. The following will help ensure you get the best results!

1. The most tender delicious results do come from a bone-in thicker (approx. 3/4″) chop with nice marbling throughout.

2. For best results, you'll want a chop that has fat and great marbling! Look for a blade chop, shoulder chop or sirloin chop.

3. If you're unsure, ask at the store and they can direct you to the best choices for slow cooking.

4. Meat that is very lean doesn't work well in this recipe as it won't give you the same tender results.

5. Cook the chops low and slow allowing the fats to melt into the meat creating a tender juicy result!

These are definitely the best pork chops I've ever had!

A quick note about the soups in this recipe: While dairy doesn't always hold up well in the slow cooker, cream of mushroom and cream of chicken both hold up perfectly so they are added in this recipe to get a nice creamy sauce.

More Crock Pot Pork Recipes I Love

1. Slow Cooker Pulled Pork Sandwiches with Zesty Slaw Crockpot pork cooks all day in the slow cooker and is so tender, I can pull the pork using a spoon!

2. Cabbage Roll Casserole (Crock Pot Version!) Slow Cooker Cabbage Roll Casserole is a quick and easy way to enjoy cabbage rolls without all of the fuss!

3. Slow Cooker Pork Carnitas Crispy, juicy, pork carnitas are a family's favorite served in tortillas.

4. Dr. Pepper Slow Cooker Pulled Pork Dr. Pepper Slow Cooker Pulled Pork is the perfect way to serve a crowd. It's easy, tender, delicious and everyone always loves it!

5. Slow Cooker Cuban Pork Slow cooked all day until the meat cuts like butter, this Slow Cooker Cuban Pork is so delicious and perfect served over rice, in tacos, or as sandwiches.

I add mushrooms because I love them but the great thing about this recipe is that it's very versatile. If you are not a fan of mushroom sauce, you can skip the mushrooms or add your favorite veggies in to make crock pot pork chops your very own.

Watch me Make Crock Pot Pork Chops (video below)!

Crock Pot Pork Chops

Servings 4 servings

Author Holly Nilsson

Course Main Course

Cuisine American

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Slow Cooker Crock Pot Pork Chops is one of our all-time favorite recipes! Tender juicy pork chops cooked to perfection, smothered in mushrooms and onions creating a flavorful gravy. Just a few easy minutes of prep and the slow cooker does all of the work!

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VIRAL Creamy Tomato and Spinach Pasta - Budget Bytes

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Easier than a box meal, this creamy tomato and spinach pasta is also more flavorful and delicious. Perfect for busy weeknights!

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Slow Cooker White Quinoa Chili - Simply Quinoa

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This Slow Cooker Vegan White Quinoa Chili is a hearty, healthy and protein-packed that is perfect for game day! Not to mention it's absolutely delicious!

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As you all know, chicken is my favorite of all! That's why I have the best recipes out there! Yesterday, I made this chicken lombardy casserole, and my God is was good! Check it out.
You'll Need:
8 oz package of sliced fresh mushrooms.
2 tbsps of melted butter.
6 skinned and boned chicken breasts.
½ cup of all purpose flour.
⅓ cup of butter.
½ cup of chicken broth.
½ tsp of salt.
⅛ tsp of pepper.
½ cup of shredded mozzarella cheese.
½ cup of parmesan cheese.
2 chopped green onions.
How to:
In a large nonstick skillet, melt 2 tbsps of butter over medium high heat and sauté the mushrooms for 3 to 5 minutes, stirring constantly.
Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy-duty plastic wrap and flatten to ⅛ inch thickness.
Coat the chicken in the flour and cook for 3 to 4 minutes per side in 1 or 2 tbsps of butter over medium heat in a nonstick large skillet. Remove the chicken from the skillet and leave the drippings in the skillet.
Sprinkle the mushrooms over the chicken.
In the same skillet, add the broth and boil. Reduce the heat and simmer for 10 minutes stirring occasionally. Season with salt and pepper and pour the sauce over the chicken.
In a bowl, mix together the cheeses and onions and sprinkle over the chicken.
In a preheated oven to 450°, bake the chicken for 12 to 14 minutes.

Easy, peasy and delicious! The mushrooms add an amazing flavor to this chicken, and with some cheese and onions on top, it's perfect! Go ahead and make this, you will love it!

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As you all know, chicken is my favorite of all! That's why I have the best recipes out there! Yesterday, I made this chicken lombardy casserole, and my God is was good! Check it out. You'll Need: 8 oz package of sliced fresh mushrooms. 2 tbsps of melted butter.

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Vietnamese Rice Paper Rolls are packed with bright, fresh flavours and served with an insanely addictive Vietnamese Peanut Dipping Sauce that takes a minute to make. With a couple of cheeky tricks, step by step photos and an easy to follow video, you'll be rolling perfect rice paper rolls like a pro in no time!

Vietnamese Rice Paper Rolls - always a hit!!

If I took a platter of these to a gathering with my friends, I guarantee they'd be one of the first things to go. Everybody I know loves these. Even the hardest of hard-core carnivores munch these down as enthusiastically as they would a rack of ribs.

They truly are that good.

Vietnamese food is my idea of the ultimate "accidently healthy" food. Sure, there are a handful of deep fried recipes. But generally, most Vietnamese dishes are super fresh, full of bright flavours, loaded with herbs and salads, with just a bit of protein. Dressings and sauces are refreshingly light and devoid of oil, unlike basically every Western dressing!

I think that Vietnamese Rice Paper Rolls are one of those things that people love but always assume are just too fiddly or too hard to make. To dispel of that myth, let me tell you - I am not into fiddly. That's why you'll never see fancy decorated cakes on my blog. I simply don't have the patience or co-ordination for fiddly dishes - sweet or savoury.

I actually posted this recipe way back when I started my blog. A couple of years on, and my photos have somewhat improved but more importantly - VIDEO! I REALLY wanted to remake this with a video, it is so great to be able to demonstrate how to make these rolls.

Serving idea: DIY spread!

Lay out all the ingredients with a large bowl of water for dipping the rice paper in, then make everyone make their own. This DIY approach is a menu item on Vietnamese restaurants here in Sydney which is very popular, I always order it!

Tips to make Vietnamese Rice Paper Rolls

In addition to the video, I have 2 little tips that can make your Vietnamese Rice Paper Roll Making Life so much easier:

1. Bundle up fly-away bits inside a piece of lettuce. I like making these with bean sprouts and vermicelli noodles (other filling suggestions in the recipe notes). Until you get your rolling technique down pat, bundle it up in lettuce before rolling it in the rice paper. This holds the "stuff" together which makes it so much easier to roll the rice paper and it will also prevent things like bean sprouts, carrots, cucumber etc from piercing the rice paper;

2. Use two rice paper sheets - again, this is a tip while you are an up-and-coming Rice Paper Roll Master. It is much easier to handle when rolling. The downside is that the ends are a touch chewy, because there's triple / quadruple layers. But it's not tough chewy, not in the least bit. It's just chewy compared to how soft and fragile a single layer of rice paper is. It doesn't deter me at all. My mother noticed it, but it didn't stop her from hoeing down 4 of these in minutes. Never fails to amazes me that a woman of a certain age can consume so much so quickly. (PS She came over to be my hand model for the video, this was a tough one to shoot by myself!)

PS The reason the prawns and lettuce bundle are laid out in different positions on the rice paper is so there is only layer of rice paper on the prawns once rolled up - makes the prawns more visible. Ie Pretty rolls.

Peanut Dipping Sauce for Rice Paper Rolls

This peanut sauce is everything!! This is a Vietnamese Peanut Dipping Sauce. The 2 key ingredients are peanut butter and hoisin sauce which is thinned out with either milk or water (I prefer milk for colour. With water, the sauce is darker). Plus vinegar for a bit of tang (really needs it), garlic (it ain't Asian if there's no garlic in it!) and a touch of chilli if you want (which I love).

It's different to Thai / Malaysian / Chinese style peanut sauces and I think you and this Vietnamese Peanut Sauce are going to be very good friends. 🙂

So.....what do you think? 🙂 Have I convinced you to try your hand at becoming a Rice Paper Roll Master?? - Nagi xx

PS There are a bunch of other filling ideas in the recipe notes. I've kept this fairly classic.

PPS Even if they are wonky, they still taste incredible!!!

And some other ways with fresh prawns

WATCH HOW TO MAKE IT

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Vietnamese Rice Paper Rolls (Spring Rolls)

Author: Nagi | RecipeTin Eats

Appetizer, Finger Food, Starter

Recipe video above. Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive!

Vietnamese Peanut Dipping Sauce (Note 3)

Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.

Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).

Peel the prawns, slice in half lengthwise and devein (watch video).

Remove the crunchy core of the lettuce leaves (watch video).

Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.

Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.

Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.

Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.

On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.

Place the lettuce bundle with the seam side down onto the middle of the rice paper.

Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.

If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.

Serve immediately with the peanut dipping sauce.

* Peanut free sauce alternative: sweet chilli sauce.

1. Tip to make your rice paper roll life easier: use 2 rice papers per roll. Easier to handle and less prone to tearing. The ends of the roll where there are quadruple layers of rice paper will be a bit chewier, but not super chewy, it is still soft.

Nowadays, rice paper is sold even at supermarkets here in Australia, in the Asian section. It's super good value too!

2. Lettuce: I use butter or oak lettuce because they are softer and more pliable than iceberg which makes it perfect for rolling up. Iceberg and other crunchy lettuce doesn't work as well because they break when you scrunch them, and are prone to tearing the rice paper. If you can't find a soft lettuce, then I suggest shredding the lettuce - it will make it much easier to handle!

3. Sauce: Some Hoisin sauces differ in strength of flavour so adjust the flavour to taste at the end by adding more peanut butter or vinegar, then milk or water to adjust thickness. Milk doesn't add flavour to the sauce, it just makes it a lighter colour so you know it's a peanut sauce - the colour you get at Vietnamese restaurants. So you can use water if you prefer, but the sauce will be a darker brown. Or even coconut milk!

4. My tip for rolling these up is to wrap the bean sprouts and vermicelli noodles in the lettuce then roll it up and/or scrunch it lightly so it stays together. Then roll it up in the rice paper. Much easier to handle!

5. STORAGE: Some recipes will tell you that you can make rice paper rolls the day before and you can keep them moist with a damp paper towel. Firstly, I find that the rice paper rolls smelt like the paper towel and secondly, they didn't hold up that great anyway. My rule of thumb is 6 hours (max 8) - you can make them up to 6 hours ahead, tightly wrap each one in cling wrap as soon as you make them and refrigerate. Don't just put them on a plate and put cling wrap on the plate, you should roll up each on in cling wrap (you should be able to fit 2 per piece of cling wrap - wrap one first, then place another next to it and roll up with the remaining cling wrap).

DIY OPTION: A popular menu item at Vietnamese restaurants here in Sydney are DIY rice paper rolls. So lay out all the components in this recipe out on a table with a large bowl of water, and let everyone make their own!

6. OTHER FILLING IDEAS:
* Julienned vegetables like carrots, cucumbers
* Alfalfa, watercress and other similar shaped vegetables
* Thinly sliced tofu
* Shredded chicken and other proteins
* Other herbs like coriander/cilantro, chives (this is classic Viet)

7. ORIGINAL PEANUT DIPPING SAUCE: As requested by a reader! The one provided in the recipe is more authentic and akin to what you get at Vietnamese restaurants here in Sydney. But here is the original one, FYI:

½ cup smooth peanut butter
1 tbsp sugar
4 tbsp hoisin sauce
1 tbsp sweet soy sauce (kecap manis, it's thick like syrup)
2 small garlic cloves (or 1 large), minced
1 birds eye chilli, finely chopped
1 tbsp sesame oil
2 tbsp lime juice
Water

Mix together ingredients, using water to thin to a dippable consistency.

8. Nutrition per rice paper roll, no sauce.

Keywords: Vietnamese Rice Paper Rolls

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally posted in July 2014, updated with new words, an even better peanut dipping sauce, new photos and a video!

"WHY is she setting fire to my food???!!!"

HAPPY BIRTHDAY DOZER!! I want to tell you that he had an extra special day....but honestly? It's like every day is his birthday....

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Vietnamese Rice Paper Rolls are packed with bright, fresh flavours and served with an insanely addictive Vietnamese Peanut Dipping Sauce that takes a minute to make. With a couple of cheeky tricks, step by step photos and an easy to follow video, you'll be rolling perfect rice paper rolls like a pro in no time!

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I'm calling this recipe lazy day crock pot lasagna because it is perfect for that lazy day, when you know you have to cook, but you really don't want to!

You are going to love this easy crock pot lasagna recipe!

This quick and easy crockpot lasagna will give you a delicious dinner on your table without tons of work. You get the joy and the taste of a classic lasagna without all the work. Sounds like a win-win to me! 🙂

This quick and simple crock pot recipe is now on our regular rotation list! It's one of my family's favorites and I hope you try it soon!

You need a good slow cooker to make this crock pot lasagna with ravioli recipe.

I have a large family which means I have a lot of crock pots too. I probably use a crock pot 3-4 nights a week so I wanted to make sure that I had one that consistently cooked meals perfectly and was reliable.

Out of all the slow cookers that I currently own (that's 3 if you're counting), I really love my Ninja cooker. My favorite feature about this crock pot is that it has a cooktop feature which allows you to also brown meat in the same crock pot for recipes that require that.

It is so handy to just have the one pan to clean and it's easy to clean as the removable insert has a non stick quality. Trust me, you won't regret purchasing this ninja crock pot!

I also really like this crockpot. It has a lock on the lid so it's the one I use when traveling with food.

I often use the slow cooker to take dishes to potluck events and this feature is amazing! There are several others on sale here.

The last one I want to go over with you is this programmable crock pot for when I am am not at home all day. I love coming home to a nice meal ready and waiting!

Ok, now that you're prepared with a game changing crock pot, let's continue to learn how to make this lazy day crock pot lasagna recipe!

What do you need to make easy crock pot lasagna?

Frozen Cheese Ravioli

Ground Beef

Crushed Tomatoes

Italian Seasoning

Garlic Salt

Mozzarella Cheese

Parmesan Cheese (Optional)

Only 7 ingredients are needed to create this fix it and forget it crock pot lasagna recipe!

The ingredients may seem pretty simple but the combination of them together give you all the taste of a traditional lasagna recipe. Trust me on this one!

How do you make crock pot lasagna?

Now that you have the crock pot and all the ingredients, let's get started on how to create this great lazy day lasagna recipe.

First, in a large skillet brown the beef. You'll want to brown the beef completely and drain off the remaining fat in the skillet.

Next, in the same skillet (we don't want tons of dishes 🙂 ), stir in the crushed tomatoes and seasonings until thoroughly combined with the cooked beef.

Then in your favorite crock pot cover the bottom with some of this delicious meat sauce you just created.

Next place a layer of ravioli across the bottom of the slow cooker on top of the pasta sauce. Then cover these raviolis with a layer of the mozzarella cheese.

Continue this same process until all the meat sauce and ravioli are used. It's ok to use the frozen ravioli. You do not have to thaw them prior to making this recipe.

Ensure that a layer of the meat sauce is on top.

Finally top with one last layer of the mozzarella cheese and parmesan cheese (optional).

Then in your 6 or 8 quart crock pot cover and cook on low in the slow cooker for 4 hours.

Once it's done cooking, turn off your crock pot and let the meal sit for about 15 minutes before you cut and serve this delicious lazy day lasagna recipe!

What do you serve with this great crockpot lasagna Pinterest worthy recipe!

This lazy day lasagna recipe is so good, you can easily serve with your favorite side salad and crusty garlic bread or garlic bread cheese sticks. Yummy!

Check out our tips on how to keep salad fresh here. Also, I love making my own salad dressing. This homemade Cesar Salad Dressing would go great with this lasagna recipe!

You could also serve this delicious recipe with your favorite vegetable side dish. I love cooking broccoli in the microwave because I can have a healthy and delicious side dish prepared in no time at all for my family.

Roasting vegetables is another great way to prepare a delicious and easy vegetable dish for your family. Roasting the veggies brings out a delicious flavor in them. Easy Parmesan Roasted Zucchini and Oven Roasted Parmesan Asparagus are just a few of my favorites!

Can you freeze this crock pot lasagna with ravioli recipe?

I think my love of freezer cooking is almost as strong as my love of slow cooking! I have a large family so freezer cooking ensures that I get dinner on the table every single night for my family.

This recipe can be easily converted into a quick and easy freezer meal to stock your freezer for those busy nights.

If you enjoy freezer cooking as much as I do, I encourage you to check out our Lazy Day Cooking Club.

This club is a freezer cooking meal plan that provides you with great recipes, instructions on how to freeze and all the ingredients that you need for great crock pot recipes.

This club takes away the stress of deciding what's for dinner and gets dinner on your table in less time by teaching you the joy of freezer cooker!

Try this delicious slow cooker lasagna recipe soon!

This lazy day lasagna recipe is a show stopper and I hope your family enjoys it as much as mine does. It takes less than 15 minutes to throw everything in the crock pot and then it does the rest of the work.

If your family loves everything lasagna like mine, I hope you also try this great crock pot lasagna soup and this lasagna casserole recipe as well!

Make lasagna the easy way when you make this amazing Crock Pot Ground Turkey Lasagna Recipe.

Print this Crockpot Lazy Day Lasagna recipe below:

If you love this easy crock pot lasagna recipe, I hope you check out these other great easy crock pot recipes!

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Crock Pot Lasagna Recipe - Easy Slow Cooker Lazy Day Lasagna Recipe

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I'm calling this recipe lazy day crock pot lasagna because it is perfect for that lazy day, when you know you have to cook, but you really don't want to! This quick and easy crockpot lasagna will give you a delicious dinner on your table without tons of work.

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PREPARATION

1. Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.

2. Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.

3. Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.

4. Mash the potatoes until no large chunks remain.

5. Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.

6. Mix until evenly incorporated.

7. Shape the potato mixture into 2-inch discs.

8. Separate the flour, eggs, and bread crumbs into separate bowls.

9. Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.

10. Heat oil in a pot to 350°F/180°C.

11. Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.

12. Cool, then serve with the cabbage and sauce.

13. Enjoy!

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Japanese-Style Ham & Cheese Croquettes (Korokke)

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1. Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir. 2. Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes. 3. Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.

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These Instant Pot Baby Back Pork Ribs are fall off the bone tender and only take 25 minutes to cook!
Instant Pot Baby Back Pork Ribs are rubbed down with seasonings then cooked to perfection and finished off under the broiler for the perfect texture.

You guys, I'm not even kidding when I say that these ribs are a game changer. A few years ago my husband bought a smoker so we could make some epic smoked meats, and it was my favorite way to enjoy ribs. Until now.

I still love my husband's ribs, but they would take HOURS in the smoker. I would have to wait ALL DAY to get a taste of that tender rib meat. That's all changed with these Instant Pot Baby Back Pork Ribs. Now I can have that tender, fall-off-the-bone goodness in just 25 minutes! Trust me, it's true!

How To Make Instant Pot Ribs:

The first thing you'll want to do is remove the skin from bottom side of a rack of ribs. To do this, simply run a butter knife under the skin to loosen.

Grab a paper towel (so you can have a better grip) and pull that layer all the way off. It looks like it would be difficult, but trust me, it comes right off!

What Spices To Use for a Dry Rub Rib Recipe?

The next thing to do is just rub down the rack of ribs with my husband's signature spice rub. It's a mixture of sweet and spicy with a few other spices that will really make the flavor on these ribs pop!

After you've rubbed both sides of the rack down, simply throw the whole rack into the pressure cooker.

Tips and Tricks for Instant Pot Ribs:

Use your rack to keep the pork out of the liquid on the bottom. If you don't have a rack, ball up some aluminum foil and try to make a rack of some sort to elevate the pork.

My next big tip to making these Instant Pot Baby Back Pork Ribs - THE LIQUID!

Use one cup of water

1/2 cup of apple cider vinegar

1/4 tsp liquid smoke

The liquid smoke is optional, but highly recommended. Remember how I said I loved my husband's smoked ribs? Adding that tiny bit of liquid smoke gets that flavor in the ribs without pulling out the smoker or grill!

Once the ribs are done, you'll let the pressure release naturally for 10 minutes, then finish with a quick release. Carefully remove the ribs (you'll want to try and grab the rack with some tongs going perpendicular to the bones) and set it on a foil-lined baking sheet.

Brush the rack down with some BBQ sauce and pop it under the broiler for just 5 minutes to get nice and bubbly.

How To Double Instant Pot Ribs Recipe:

This recipe is for about a 3 1/2 pound rack of pork ribs and easily fits into a 6 or 8 quart instant pot. If you're looking to double the recipe, make sure both racks of ribs can fit into your pressure cooker. Double the spice ingredients, but you do not need to double the liquid. The time will only increase by about 10 minutes.

The meat is so tender that the bones will just slip right out when gently pulled.

I'm not kidding, these are the best ribs EVER!!

I made these the other day for Memorial Day weekend (with my Mexican Grilled Corn) as a test, and they came out so good that before the week was over, I was making them again!

Just think, you can have super tender baby back ribs ready to eat in less than 45 minutes from start to finish!

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See all of my Instant Pot Recipes HERE.

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Instant Pot Baby Back Pork Ribs

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These Instant Pot Baby Back Pork Ribs are fall off the bone tender and only take 25 minutes to cook! Instant Pot Baby Back Pork Ribs are rubbed down with seasonings then cooked to perfection and finished off under the broiler for the perfect texture.

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Featuring Butternut Squash Soup, Butternut Squash Fries and Goat Cheese And Rosemary Mashed Butternut Squash

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This Creamy Chicken Casserole with mushrooms (known to some as "Chicken Gloria"), will win you over. This chicken bake is the PERFECT party dish and is a reader favorite. It is a treasure of a recipe.

We love easy chicken casserole recipes like Chicken Tetrazzini and One-Pot Chicken and Rice. This Chicken and Mushroom Casserole does not disappoint!

This post may contain affiliate links. Read my disclosure policy.

Chicken Casserole Recipe:

Galina (my sister's mama-in-law) is an amazing cook and this is her chicken and mushroom casserole and it is always a hit at parties and church potlucks. We make this often.

The chicken is incredibly tender - you will savor every morsel! I've seen sorta-somewhat similar recipes online referred to as Chicken Gloria, but I love that this one uses such simple, basic and non-canned ingredients! This chicken and mushroom casserole also re-heats really well (if you are lucky enough to have leftovers). You will likely add this recipe to your list of favorites.

Ingredients for Chicken Casserole :

The ingredients for this recipe are surprisingly simple but they just work [see full printable ingredient list below]:

Chicken breast (or chicken tenders)

Chicken broth

Half and Half*

All-purpose flour (or use a GF substitute)

Mushrooms

Onion - it disappears into the sauce

Garlic - don't skip it

Lemon juice - fresh is best

*What Is Half and Half? If you aren't able to find "half and half" at your grocery store, you can substitute with equal parts of milk and heavy cream.

Can I Substitute the Mushrooms?

You can replace white mushrooms with portabello mushrooms. If you don't like mushrooms, you can substitute with different vegetables, just pick sturdy veggies (avoid zucchini which turns mushy). Here are some great options to replace mushrooms:

Frozen peas

Asparagus

Caramelized onions

Artichoke hearts (well-drained)

How to Make the Best Chicken Casserole:

1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden and transfer to a 13×9 casserole baking dish.

Cooks Tip: Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven.

2. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.

3. In a medium saucepan (or in the same pan you've been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).

4. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.

5. Pour sauce over the chicken casserole. Cover with foil and bake chicken and mushroom casserole at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice

What To Serve with this Chicken Bake:

This chicken bakes in gravy so it is perfect served over creamy mashed potatoes or over egg noodles, the same way we serve Beef Stroganoff. We love pairing it with Baked Asparagus or a Cucumber Tomato Salad on the side.

Can Chicken Casserole Be Frozen?

Yes! You can freeze leftover chicken casserole. One of my readers shared her method: "It works! I took the pan out of the freezer, left it in the fridge most of the day and reheated it in a 350* oven for about 40 minutes."

Our Best-Loved Casserole Recipes:

Casseroles are perfect for parties and gatherings because they are easy to make and easy to scale up. These casserole recipes always get rave reviews:

Watch the Chicken Bake Video Tutorial:

I hope you are inspired to try this chicken bake for yourself! P.S. If you haven't already, I'd love it if you subscribe to our YOUTUBE Cooking Channel! It's so encouraging to see our channel grow. Your likes, feedback, and comments are always appreciated!

Chicken Casserole with Mushrooms (Chicken Gloria)

The chicken in this chicken casserole is incredibly tender - you will savor every morsel! This chicken bake re-heats really well (if you are lucky enough to have leftovers).

Don't use a dutch oven for this recipe. It bakes better in a casserole.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Creamy Chicken Casserole (Chicken Gloria) - NatashasKitchen.com

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This Creamy Chicken Casserole (aka Chicken Gloria) is always a hit at parties. The chicken is and mushrooms are so tender and tasty! This chicken bake is freezer friendly and reheats well. This is one of our all-time favorite and most popular chicken recipes for good reason!

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Gravlax is fresh salmon that's been cured with a combination of salt and sugar. It's arguably the ultimate easy-to-make luxury food in the world! This homemade Cured Salmon Gravlax recipe can be made with a small fillet or whole side of salmon, and costs a fraction of store bought.

The beauty of homemade cured salmon is that you can control the salt so it's not too salty and it's got a fresh herb flavour that you'll never get in a packet. Ready to bring a taste of Scandinavia into your own home?!

Gravlax recipe

I've made cured salmon gravlax a bunch of times over the years and my results were varied. Never any epic disasters, they were always edible. But sometimes they were over cured, under cured, and the biggest problem I've had is over salted salmon.

If you've invested in a beautiful sashimi-grade piece of salmon, it's almost criminal if it's so salty that it overpowers the salmon!

If you search around on the internet, you'll find that the ratios of salmon to salt and sugar and curing times are absolutely all over the place. Some recipes use as much as 750g/1.5lb salt + sugar to 1 kg / 2 lb of salmon. Some recipes use as little as 175g/6oz of salt + sugar. Then curing times range from 12 hours to 3 days.

Now finally, I have Cured Salmon Gravlax Recipe that's a keeper with the right ratio of salt and sugar:

Salmon Gravlax formula

Equal parts salt + sugar (combined) 50% of the weight of the salmon. Coat, leave 24 hours for lightly cured, 36 hours for medium (this is what I do) and 48 hours for hard cure.

The biggest problem with gravlax recipes is that they are usually far too salty!

What does gravlax taste like?

Gravlax tastes like a cross between salmon sashimi (imagine it with the addition of seasoning from salt plus fresh herb flavour), and the smoked salmon slices you buy at stores - but minus the smokey flavour (because smoked salmon is made by smoking salmon).

This Cured Salmon Gravlax recipe is perfect. It's not too salty, the flesh is not overly cured i.e. still nice and moist. But it's cured enough to be easily sliceable into thin pieces (which is virtually impossible with raw fish). It's salty enough that you'll want to eat the slices plain, but not too salty that you'll need to guzzle a glass of water with every bite. <- Problem I've had in the past!

Difference between gravlax and smoked salmon

Smoked salmon and gravlax are actually quite similar in flavour and texture in that they both have a moist, silky texture that is "raw-like", rather than hard like jerky or cooked. But the big difference is that smoked salmon is made by smoking raw salmon at a low temperature which infuses the salmon which smokey flavour which gravlax does not have.

Other than the smokey flavour, they are actually quite similar! In fact, you can use this homemade gravlax in place of smoked salmon in all my smoked salmon recipes, including Salmon Quiche, these Smoked Salmon Appetizer Bites and this Smoked Salmon Dip!

Salmon Gravlax FAQ

Can you make gravlax with frozen salmon?

Yes you can, as long as you use high quality salmon (ie don't use vac packed salmon from the supermarket that's been sitting around for days or box packet frozen salmon from Costco or Aldi). Freeze it yourself to -10°F / -23°C for at least a week, or use commercial frozen salmon from a reputable fish monger.

How long does gravlax keep?

It depends on how much you cure the salmon. I would not keep lightly cured salmon (24 hours) beyond 36 hours at most (just to be safe). Medium cured salmon (36 - 48 hour cure) for 2 days to be safe, but 3 should be fine. Hard cured salmon (3 day cure) can be kept for 5 days.

Can you freeze cured salmon gravlax?

Yes you can, just like you can freeze store bought smoked salmon slices. I keep frozen seafood for up 2 2 months, but 3 months should be fine. Do not freeze gravlax if it was made with previously frozen salmon.

What do serve with gravlax?

It's typically served on crackers or pumpernickel bread with a sauce. I like using toasted baguette slices with a mustard cream sauce (recipe provided below) with extra fresh dill for serving!

Once you get your hands on fresh salmon, it requires less than 10 minutes effort to prepare salmon gravlax - then just leave it in the fridge!

Why make your own Cured Salmon??

Making your own Cured Salmon Gravlax costs a fraction of store bought. But regardless of the savings, the thing with store bought - even from the really good speciality stores - is that it just doesn't have the same fresh dill flavour and it's usually too salty, presumably to increase shelf life.

Homemade is always best. And in this case, store bought is truly incomparable!

You can get sashimi-grade salmon at most fish mongers here in Australia (at least in the coastal areas). That's the single most important requirement for this recipe.

Once you have your salmon, it's 5 minutes of effort.

That's it. And you'll have your very own incredible homemade Cured Salmon Gravlax! - Nagi x

Watch how to make it

Cured Salmon Gravlax recipe video! (You'll be amazed how easy it is!)

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Cured Salmon Gravlax (it's so easy!)

Homemade Gravlax is so much cheaper and it tastes BETTER than store bought because store bought is usually too salty and you can never get that real fresh dill flavour. It's so crazy easy to make, this is going to blow your mind! The key to nailing gravlax is: cure time, salt type and sugar vs salt ratio. More food-nerd info in the notes - including how to make this with smaller fillets (don't just use the servings scaler function please!) Recipe video below.

To Serve

Rye bread slices or other bread/crackers (Note 5)

Lemon wedges

Crush peppercorns with the side of a knife (or roughly grind using mortar and pestle).

Combine peppercorns with salt, sugar and dill.

Place 2 large pieces of cling wrap on a work surface, slightly overlapping. Spread half the salt mixture in the shape of the salmon.

Place salmon on salt, skin side down. Top with remaining salt mixture.

Wrap with cling wrap. Place in a large dish. Top with something flat (like small cutting board) then 3 x 400g / 14oz cans ("Weights").

Refrigerate for 12 hours. There will be liquid in the dish. Turn salmon over (will be gloopy/wet)), then replace Weights and return to fridge. After another 12 hours, turn salmon over again, replace Weights. After another 12 hours, remove salmon from fridge. 36 hours total for Medium Cure - Perfect Gravlax to my taste (See Note 2 for description and more curing times).

Unwrap salmon, scrape off salt then rinse. Pat dry. If time permits, return to the fridge for 3 - 12 hours uncovered (dries surface better, lets salt "settle" and permeate through flesh more evenly).

Sprinkle over the 1/4 cup extra dill - for garnish and flavour.

Slice thinly on an angle, do not cut through skin (i.e. don't eat skin). Serve with toasted bread, Mustard Sauce, extra dill and lemon wedges.

!Mustard Sauce

Mix ingredients, making sure to season with salt and pepper. It should taste like a creamy mustard - a touch of tartness, but mostly to add moisture to the dish. You can add lemon juice and/or zest if you wish - I like to serve with wedges so people can adjust to their taste.

1. White pepper is slightly spicier than black but has a slightly more milder flavour. The main reason I prefer white over black is so I don't end up with black specks on the salmon = prettier! But black peppercorns or even ground black pepper is fine. If using ground pepper (white or black), use 2 teaspoons.

2. SALT TYPES & CURING TIMES

Salt roughly falls into 4 categories (smallest to largest) - table salt, kosher / coarse cooking salt, flakes and rock salt. Rock salt cures salmon more evenly from the surface to the centre.

DO NOT use table salt (grains too small, makes salmon crazy salty) or iodised salt of any type (can turn salmon brown, packet label should say if it is iodised).

* ROCK SALT: 36 hrs cure time per recipe = Medium Cure. 3 days = Hard Cure
* COARSE SALT / KOSHER SALT: 24 hours = Medium Cure, 36 hours will be between Medium and Hard Cure, 48 hours+ will be Hard Cure. Surface will be cured more (ie firmer, drier surface) than using Rock Salt because finer grains penetrate more. Highly recommend resting minimum 12, preferably 24 hours before serving - saltiness will distribute more evenly.

CURING STRENGTH:
* Medium Cure (my preference) = surface is fairly firm and not too salty, inside is lightly cured, still moist (but not raw, it's cured). Seasoned enough to eat slices plain.
* Hard Cure = surface is quite firm (like a soft jerky) and quite well seasoned, inside is slightly firmer and pretty well seasoned. Contrast between surface and inside more prominent. I find this a touch salty for my taste but is still way less salty than store bought.

3. Sugar, like salt, draws moisture from the flesh and cures it but makes it sweet rather than salty. Using normal sugar rather than superfine / caster sugar ensures that the salmon doesn't get too sweet (i.e. caster sugar penetrates salmon quicker). The right salt and sugar combination is key to controlling the saltiness of Gravlax while still achieving the "cured" effect and without making it too sweet!

4. Please ensure you use SASHIMI-GRADE salmon. I always ask, even if the sign says that! Nowadays in Australian coastal areas, sashimi-grade salmon is quite common at local fish mongers.

Skin-on salmon means that the skin side is cured slightly less, however, for me, I prefer skin-on for this exact reason plus it's easier to carve.

SMALLER FILLETS: The beauty of this recipe is that a little goes a long way! So you don't need to use a whole side of salmon, you can make this with a small fillet. However, if you get one smaller than 500g/1lb, then you'll need to increase the salt/sugar ratio to the weight of the salmon to ensure there's enough to cover the surface area. For a 300g/10oz piece, rather than using 150g/5oz combined salt/sugar, use around 210g/7oz (this is what I measured when I did a test using a smaller piece).

I don't recommend going smaller than 300g/10oz because the width of the salmon will become too narrow and it will probably end up too salty.

5. Rye bread is the classic type to serve with Gravlax but it suits any bread or plain crackers. While some recipes recommend Pumpernickel Bread, I personally find that the flavour overwhelms the salmon.

6. EXTRAS: Some Gravlax recipes use lemon. Just add the zest of 1 - 2 lemons to the salt cure. This recipe is a classic one that doesn't use zest.

7. STORAGE: With the 36 hour cure, this salmon keeps for 3 days. Keep refrigerated in an airtight container.

8. SERVINGS: A little goes a long way with this recipe! It will comfortable serve 10 people as a starter. That's generous!

9. Nutrition is difficult with homemade Gravlax because I have no way of determining how much salt is infused into the flesh. So I've used a store bought Gravlax nutrition which is no doubt saltier than this recipe makes!

10. Recipe adapted from salmon curing guidance courtesy of Chef Massimo Mele. With my thanks for enduring my endless questions!!!

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Fishing for salmon. Not. (There was a stick floating in the water. 🙄 And also a twig hanging off his privates???!!?)

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Gravlax is fresh salmon that's been cured with a combination of salt and sugar. It's arguably the ultimate easy-to-make luxury food in the world! This homemade Cured Salmon Gravlax recipe can be made with a small fillet or whole side of salmon, and costs a fraction of store bought.

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One of the most loved foods in the world is finally here! This is a traditional Italian Lasagna, made the Italian way with layers of slow cooked Bolognese ragu and cheese sauce. No ricotta - that's the American-Italian version. Though patience is required, it is quite straight forward to make as you will see in the recipe video!

Traditional Italian lasagna

Lasagna, lasagna. How I love thee! It is possibly one of the most loved foods in the whole wide world, and understandably so. There is just something so sentimental about lasagna, so comforting. It evokes images of of gatherings with family and friends all around the world. It is the sort of food that is like a big warm hug, and so more-ish you want to keep digging in until you burst.

Lasagna just rocks. Full stop.

And if you've never tried a homemade one before, that needs to change! If you can make spaghetti bolognese, you can make lasagne. It just requires a wee bit more patience.

OK, bit more than a wee bit more patience. But it's totally worth it. A real homemade Lasagna is epic.

Homemade Lasagna - three parts

There are 3 components to making lasagna:

1. The meat sauce;

2. The white sauce - creamy and thick, but no cream required!

3. Assembling and baking.

What goes in lasagna

The Meat Sauce is basically just like Bolognese. You need:

Onion, garlic, carrot and celery - for the flavour base, a soffrito;

Beef

Canned tomato and tomato paste

Red wine - for extra flavour!

Seasonings - beef bouillon cubes (stock cubes), bay leaves, thyme, oregano, Worcestershire sauce

For the white sauce, you need:

For assembling, you need:

lasagna sheets - preferably fresh (from the fridge section of grocery stores) but dried works just fine too

cheese!

How to make lasagne

See? I told you the meat sauce is just like making Bolognese! Though here, we cook that meat sauce long and slow, to develop incredible rich flavours and make the beef melt-in-your-mouth tender.

Layering up!

And here's how you layer it up:

Smear a bit of meat sauce on the base first - stops the lasagna sheets from sliding around;

Layer 1 - top with meat sauce, bit of white sauce

Layer 2 - lay out more lasagna sheets, then top with more meat sauce and more white sauce

Layer 3 - repeat again, lasagna sheets, meat sauce then white sauce; and

Topping - cover with lasagna sheets, pour over remaining white sauce then sprinkle with cheese.

Pop it in the oven, and THIS is what comes out....

That moment when you cut into the golden bubbly cheesy top and you serve up a piping hot, oozy, meaty slice of lasagna....

That's a little bit of food heaven, right there.

Lasagna first timers, the recipe video below will be super helpful. ❤️ Trust me, you got this. - Nagi xx

PS Also happens to be one of the nicest food gifts you can make for someone. Freezes 100% perfect, and is a huge step up from the usual simple casseroles. Right? 😉

Traditional Italian Lasagna recipe video!

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Lasagna

Recipe video above. One of the most loved foods in the world! This is a lasagna made the traditional Italian way, with a slow cooked ragu and a béchamel sauce ("Besciamella"). No ricotta - that's the American-Italian version. Though it requires patience to make, it is worth every minute. The ragu bolognese is melt-in-you-mouth tender and the sauce is rich and thick. Makes 8 giant or 10 normal servings.

Ragu Bolognese:

Cheese Sauce (Besciamella):

Ragu:

Heat oil in a large heavy based pot over medium heat. Add garlic, onion, celery and carrots. Cook for 10 minutes until softened and sweet - they should not brown (if they do, turn heat down).

Add beef, turn heat up and cook the beef, breaking it up as you go.

Once the beef has all turned brown, add the remaining Ragu ingredients EXCEPT the sugar.

Stir then adjust the heat so it is bubbling very gently. Place the lid on and cook for 1.5 - 2 hours, stirring every now and then, then remove the lid and simmer for 30 minutes.

The ragu is ready when the meat is really tender and the sauce has thickened and is rich - see video for consistency (Note 6). Adjust salt and pepper to taste, and add sugar if required (Note 3)

Cheese Sauce:

Warm milk up in a saucepan (optional - just makes sauce thicken faster).

In a large saucepan, melt butter over medium low heat. Add flour and mix constantly for 1 minute.

Pour about 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once mostly lump free, add remaining milk. Use a whisk if needed to make it lump free.

Turn heat up to medium high. Stir occasionally at first then regularly after a few minutes until sauce thickens - about 5 - 8 minutes. It should coat the back of the wooden spoon.

Remove from heat, add cheese, nutmeg, salt and pepper. Mix until the cheese is melted. The Sauce should be thick but still easily pourable - the consistency of heavy cream (you need to be able to drizzle it over the Ragu when layering - see video). If it's too thick, add a splash of water or milk.

Assemble:

Use a 33 x 22 x 7 cm / 13 x 9 x 2.5" baking dish.

Smear a bit of Ragu on the base, then cover with lasagna sheets. Tear sheets to fit.

Spread over 2 1/2 cups of Ragu (enough to cover sheets), then drizzle over 1 cup of Cheese Sauce.

Top with lasagna sheets (Note 7). Spread with another 2 1/2 cups of Ragu, then 1 cup of Cheese Sauce. Top with lasagna sheets then repeat 1 more time.

Top with a 4th layer of lasagna sheets, then pour over the remaining Cheese Sauce.

Sprinkle with Mozzarella, then bake for 25 minutes or until golden and bubbling.

Stand for 5 to 10 minutes before cutting and serving, garnished with basil or parsley if desired.

1. The traditional version is made using a mix of pork and beef. If you wish to do this, use 300g/10oz pork and 700g/1.4lb beef. Pork adds a bit of richness. I do not (usually) do this simply because I feel like the sauce is so beautifully rich anyway (especially with the cheese sauce).

2. Use a bold red, like cab sauv, not a light one like pinot. You can skip the wine if you prefer, just use water instead, or beef broth/stock.

3. Sugar - add this only if you think your sauce has a tinge of sour which can occur depending on the quality of the tomatoes used.

4. Cheese: Use any flavoured melting cheese you want. I don't recommend mozzarella because it doesn't have enough flavour. Also, I have recently discovered that some Tasty Cheese brands do not melt well in béchamel sauces, it can make it a bit floury rather than silky smooth. So it is safest to avoid Tasty cheese. (Tasty is a popular type of Australian cheese).

5. Fresh vs dried lasagna sheets: I like using fresh because I feel that it "melds" better with the filling. For DRIED Lasagna sheets, check the packet to see if it needs to be cooked before using. If it's labelled "Instant" or "No Cook", then you can use it without pre-cooking. If it needs to be cooked in boiling water (like pasta), follow the packet directions but regardless of what the packet says, I would recommend adding a good glug of olive oil in the water before adding the lasagna sheets (extra assurance they won't stick together).

If you use instant dried lasagna sheets, the surface probably won't stay nice and flat, like you see in the photos, as it tends to get "waves" on the surface once cooked. No effect on flavour, it's just visual. Also see Note 5 re: sauciness of ragu for dried instant lasagna sheets (for cooked dried sheets, it essentially becomes fresh lasagna sheets).

Fresh lasagne sheets are sold in the refrigerator section of supermarkets.

6. Ragu Consistency & Making ahead: The Ragu shouldn't be watery and there shouldn't be an excessive amount of sauce. However, if you are using dried lasagna sheets, you do need to ensure that there is enough liquid to rehydrate the sheets. See video to see how saucy my ragu is - this is saucy enough for dried lasagna sheets.

If you aren't using a heavy based pot, you may find you need to add a splash of water during the cook time (heavy pot = heavy lid = clamps down better = less water evaporation).

If you make the sauce ahead (I often do), reheat the ragu and you may need to add a splash of water. Reason is that if you leave it overnight in the fridge, it thickens and is harder to spread, plus if you are using dried sheets there may not be enough liquid to rehydrate the lasagne sheets / this sucks out all the liquid from the sauce leaving you with meat layers that aren't that saucy in the finished lasagna.

7. SHEET PLACEMENT: If you watch the video, you will see I place the sheets in one direction for one layer, then the next time I place them 90 degrees the other way. This just helps the sheets stay in place a bit better when cutting - but it's not a big deal!

8. Though there are many versions of Lasagna throughout Italian, typically, strictly authentic Italian Lasagnas are usually made with pancetta, milk and a mix of pork as well as beef in the ragu. They are also made with passata rather than crushed tomato, has not tomato paste, bouillon cubes or Worcestershire and quite often made with white rather than red wine.

Mine is a more "everyday" version and while those with a refined palette or purists may be able to taste the difference, I love my version as it is. The reason I add the extra ingredients is because I feel they add an extra something-something, especially given I make this with every day store bought ingredients, not fresh ripe seasonal ingredients. I do on occasion make authentic Italian versions, but this recipe is the version I make the most often, which is why I'm sharing it.

9. MAKE AHEAD: Lasagna is brilliant for making and and freezing. Cover with foil and reheat in the oven at 180C or microwave it (this is my preferred because I feel like it keeps it more moist). If frozen, defrost before heating. Keeps for 3 days in the fridge.

Alternatively, assemble then bake later. Just let the sauce cool a bit then assemble the lasagne and bake later - up to about 24 hours is fine.

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

He just sprawls across the floor when he sleeps. No curling up cutely, chin on paw, like all those cute doggy pics you see all over the internet. Nope, this one just collapses and sprawls out right in my line of path (straight line from kitchen to table is over him - of course).

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One of the most loved foods in the world is finally here! This is a traditional Italian Lasagna, made the Italian way with layers of slow cooked Bolognese ragu and cheese sauce. No ricotta - that's the American-Italian version. Though patience is required, it is quite straight forward to make as you will see in the recipe video!

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Mouth-watering Country Style Barbecue Ribs with Bell Peppers and Onions served over rice. This is an easy summer dinner recipe your whole family will enjoy!

Hi all! These Country Style Barbecue Ribs with Bell Peppers and Onions is such a delicious meal, and it can be made into a freezer meal! I run out of meals to make in the summer, and I really can't stand hot dogs or sandwiches again already. I was wracking my brain trying to think of a freezer meal for this month that would be pork and barbecue, but a little more flavorful. In addition to the pork and the barbecue sauce I add bell pepper, onion, Worcestershire sauce, soy sauce and a touch of red pepper flake. Serve this meal with rice and maybe some fruit and dinner is served.

Below is the photo of the meal all ready to go into the freezer (not cooked yet). These can last in the freezer for about a month. This meal does not need to be made into a freezer meal if that isn't your thing, it can be thrown directly into the slow cooker.

So many more recipes for Slow Cooker Ribs can be found here:

Have a great weekend! I will be back next week with another recipe for your slow cooker, stay tuned!

(If wanting to make this into a freezer meal follow freezer instruction below the normal instructions)

Add the pork, onion and bell peppers to the slow cooker.

In a small bowl combine the barbecue sauce, Worcestershire sauce, soy sauce, and red pepper flakes, stir until smooth.

Pour the sauce mixture over the pork and veggies.

Cover and cook on LOW for 6 hours without opening the lid during the cooking time.

Add the pork, bell pepper and onion into a gallon freezer Ziplock bag.

Mix the sauce ingredients in a small bowl. Pour over the pork and veggies. Seal the bag.

Freeze the meal for up to a month. Thaw 24 hours in advance in the fridge.

To cook: dump the entire bag into the slow cooker, cover and cook on LOW for 6 hours without opening the lid during the cooking time.

Freezer Meal Instructions

FREE EMAIL SERIESSLOW COOKER SECRETS

Get Sarah's tricks to delicious and hands-free cooking!

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Slow Cooker Country Style Barbecue Ribs with Bell Peppers and Onions {Freezer Meal Friendly}

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Mouth-watering Country Style Barbecue Ribs with Bell Peppers and Onions served over rice. This is an easy summer dinner recipe your whole family will enjoy! Hi all! These Country Style Barbecue Ribs with Bell Peppers and Onions is such a delicious meal, and it can be made into a freezer meal!

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From crispy skin and moist breast meat to incredible gravy, here is everything you need for that perfect Thanksgiving Day turkey.

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Just because something is easy doesn't mean it has to be boring or bland. Enter, these (insanely delicious!) easy mashed potatoes. At its most basic, this side is super simple: Boil potatoes (peel 'em first, if you feel like it), then mash with milk, cream, salt, and/or butter. Few ingredients, few steps - but, we all know that this no-frills version tastes anything but basic. Heavenly, decadent, rich, and velvety are just a few words we would use to describe 'em.

Here, we're dishing out our favorite ways to prepare your smashed spuds. Of course, we're sharing our easiest, creamiest, best mashed potatoes recipe from the Good Housekeeping Test Kitchen. We're also including a few options that showcase different savory stir-ins (think: garlic, bacon, chives, and cheese). Plus, we're mixing up the main vegetable so you can sneak a few extra nutrients -from parsnips to sweet potatoes to cauliflower- onto the table. We've pulled together garlic mashed potatoes recipes, sour cream mashed potatoes, mashed potatoes with cream cheese, and mashed potatoes with skin (smashed!). The options are endless, but all relatively easy.

So whether you're pulling out all the stops for a holiday feast or scrambling to pull together a simple weeknight dinner, we've got you covered. Before you get started, check out our guide on how to make the best mashed potatoes ever, and ideas for using up any leftover mash. Just be warned: You should probably make a double batch if you're hoping for any leftovers. These recipes are that good!

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Your Thanksgiving Needs These Easy Mashed Potatoes

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Just because something is easy doesn't mean it has to be boring or bland. Enter, these (insanely delicious!) easy mashed potatoes. At its most basic, this side is super simple: Boil potatoes (peel 'em first, if you feel like it), then mash with milk, cream, salt, and/or butter.

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Carefully place the chicken log (with clingfilm removed) on one end of the pastry and roll up, painting the other side so it sticks, finishing by tucking the ends underneath.

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This post may contain affiliate links. We receive a small commission at no cost to you when you make a purchase using our links. Please see our Privacy Policy for more details. This recipe for Mediterranean Salmon Foil Packets with Lentils is a quick, healthy and tasty 30 minute meal. Best of all, can be baked or grilled with summer veggies and protein-packed lentils. These are perfect for busy summer nights, camping and cookouts. Plus recipe video.
Thanks to USA Pulses and Pulse Canada for sponsoring this post. As always all opinions are 100% my own.
Summer is all about light and simple meals and you can't beat how easy foil packet dinners are. They are all the rage right now since they take hardly any effort to throw together.

The best part though? Clean-up is a breeze with virtually no pans to scrub and no dishes to wash.

Foil packets are tasty all year round and they're especially convenient during the summer when you're camping or grilling in the backyard. Plus, they are easy to customize with whatever veggies you have on hand.

These Mediterranean Salmon Foil Packets are one of our favorite healthy meals for busy weeknights. They are fresh, flavorful and loaded with fiber and tons of protein from the additional cup of pulses I added.

Are you guys on the pulses train yet? You can find pulses everywhere these days. They are known as dry peas, chickpeas, lentils and beans.

My kids are big fans and I love incorporating them into our meals whenever I can. They're hearty, low in fat and high in protein, fiber, vitamins, as well as minerals which will help you feel full longer.

Adding a 1/2 cup serving of pulses into your diet 3x per week is so easy! You can sign up for the 4 week challenge by heading over to Half-Cup Habit, and check out all of the recipes.

How to Assemble these Mediterranean Salmon Foil Packets

Divide the salmon onto four 18 x 12 sheets of foil (you can also add a layer of parchment paper inside the foil if you prefer using parchment paper instead)

In a large mixing bowl, combine the lentils, vegetables and shrimp with olive oil, sea salt, black pepper and dried herbs.

Arrange evenly around the salmon then wrap tightly in foil.

You can toss the foil packets on the grill while you're camping or cook them in the oven on a busy weeknight.

This recipe makes a healthy all-in-one meal infused with tasty herbs and flavors that just scream summer.

This recipe for Mediterranean Salmon Foil Packets with Lentils is a quick, healthy and tasty 30 minute meal. Best of all can be baked or grilled with summer veggies and protein-packed lentils. These are perfect for busy summer nights, camping and cookouts.

Keyword: easy salmon recipe, healthy salmon meals, salmon dinner recipe, salmon in foil recipe

1. Preheat grill to medium-high heat or the oven to 425 degrees F.

2. Cut four 18 x 12-inch squares of foil* and layout on a flat surface.

3. Place one salmon in the middle of each piece of foil. Season with salt and pepper and drizzle with 1 tablespoon of olive oil.

4. In a large bowl, combine the lentils, vegetables, shrimp with garlic, olive oil, salt, pepper, and dried herbs.

5. Toss to coat then divide evenly into each foil packet, arranging them around the salmon. Top salmon with 1 or 2 tomato halves rubbing some seasoning on the salmon.

6. Fold the foil bringing all sides together and close off the packets.

7. If cooking on the grill: Place foil packets onto grill and grill for 6 minutes, then flip over and grill for an additional 4-6 minutes (depending on the thickness of the salmon) or until salmon is flaky and shrimp is opaque and pink.

8. Remove from the grill and carefully open the foil packets.

9. If cooking in the oven: Place foil packets on a baking sheet and cook for 15-20 minutes (rotating tray once) or until salmon is flaky and shrimp is opaque and pink. Time varies depending on the thickness of the salmon. Remove baking sheet from oven.

10. Carefully open packets. Serve warm with a splash of lemon and top with chopped parsley.

*if you prefer using parchment paper instead - you can also cut four 18 x 12 inch parchment paper squares and place them on top of the foil and place the salmon and vegetables on the parchment paper. Then double wrap the packets with the foil layer on the outside.

Mediterranean Salmon Foil Packets with Lentils

Amount Per Serving (1 serving)

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.
More recipes with pulses: Roasted Vegetable Buddha Bowls Mixed Bean and Wild Rice Salad Arugula Salad with Red Cabbage, Pomegranate, Orange and Pineapples
Did you try this recipe?
I'd love to see! Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram

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Mediterranean Salmon Foil Packets with Lentils | Easy Salmon Recipe

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This post may contain affiliate links. We receive a small commission at no cost to you when you make a purchase using our links. Please see our Privacy Policy for more details. This recipe for Mediterranean Salmon Foil Packets with Lentils is a quick, healthy and tasty 30 minute meal.

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Everyone needs a good homemade spaghetti sauce in their recipe collection and this one is mine. It's rich, meaty, deliciously seasoned and easy enough to make any night of the week.

I've worked on perfecting this Easy Homemade Spaghetti Sauce over the years and recently decided it was time to jot down the "little of this, and little of that" and share it with you all. There are some really great jarred sauces out there, but from time to time I feel the need to cook up a batch from scratch.

Because, after all, there are few things that will make your home feel cozier than having a pot of homemade sauce bubbling away on your stove.

This recipe was designed to be easy and use items I consider to be kitchen staples. Dry herbs, canned tomatoes, beef broth, onion, and garlic. All you need to do is defrost a pound of ground beef, get it started, and let it simmer while you boil your pasta.

With just a 30 minute simmer, the sauce will reach just the perfect consistency for spooning over a mound of cooked pasta. If you'd like, you can let it simmer longer for an even richer, thicker sauce.

TOMATOES

The most important aspect to ensure you end up with a sauce that has a nice acid balance is to choose the right canned tomato product. Canned whole San Marzano tomatoes are an excellent choice for sauce making. The plum style tomato is highly flavorful, sweet, and naturally less acidic than many other varieties. Authentic San Marzanos are grown in Italy and the cans will be marked as such, but the seeds are available and grown worldwide. I've had good luck with the less expensive U.S. grown and canned "San Marzano Style" tomatoes and will generally use what I find at a good price at my local store.

From time to time I will sub crushed tomatoes but always try to use a high quality Italian tomato product.

SEASONING

The seasonings are what you would expect - basil, oregano, and thyme - but I've also added a bit of fennel seed and just enough crushed red pepper to add a kick but not much heat. The fennel seed adds that somethin' somethin' that sets this sauce apart from your average run-of-the-mill sauce and makes it abundantly clear that you're eating something homemade. To amp the flavor, lightly crush the fennel seed before adding it to the pot.

Salt is vital but don't forget that canned tomato products have plenty of sodium so it's best to go light on the salt in the beginning. I find the 1/2 teaspoon I add at the beginning is enough for our taste. Always taste your sauce before serving and add additional seasoning only if you think it needs it.

THE BUTTER OPTION

For an even more velvety, flavor balanced sauce, try melting a couple of tablespoons of butter into the sauce at the end of the simmer time. I've added this as an optional step and honestly, I rarely find it needs it, but butter really does do something magical to tomato based sauces. Try it sometime!

THE PAN

It's vital to use a non-reactive pan when cooking with very acidic or alkaline foods like tomatoes. Reactive pans, including unlined aluminum, cast iron, and copper, can cause the food to pick up a metallic flavor. Instead, opt for a non-reactive pan with a stainless steel or enameled cast iron cooking surface. My favorites include this Le Creuset enameled cast iron pan and this less expensive but still very high quality stainless steel pan from Calphalon.

A slight variation on this sauce creates these incredible Meaty Lasagna Roll-Ups. The recipe includes complete make-ahead and freeze directions.

This sauce is a great starting point for so many Italian dishes from spaghetti to lasagna to a delicious baked ziti. Toss a simple green salad, slice a loaf of French bread, open a nice bottle of wine, and you've got yourself an incredible meal!

More easy Italian recipes you'll love:

My Mom's Legendary Italian Salad Dressing | Brown Eyed Baker
Easy Chicken Cacciatore with Pasta | The Wanderlust Kitchen
Easy Garlic Parmesan Knots | Valerie's Kitchen
Easy Tomato Basil Pasta with Veggies | Chelsea's Messy Apron
Creamy Sun Dried Tomato Pasta with Chicken | Well Plated by Erin
Skillet Lasagna | Valerie's Kitchen

Easy Homemade Spaghetti Sauce

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Everyone needs a good homemade spaghetti sauce in their recipe collection and this one is mine. It's rich, meaty, deliciously seasoned and easy enough to make any night of the week. I've worked on perfecting this Easy Homemade Spaghetti Sauce over the years and recently decided it was time to jot down the "little of this, and little of that" and share it with you all.

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Brown Sugar Mustard Glazed Ham is the perfect juicy centrepiece for your Christmas dinner table! You will love this GLAZE!

The most perfect sticky glaze is slathered all over this juicy, tender, baked Brown Sugar Mustard Glazed Ham, with crisp edges and an incredible flavour.

Don't even be intimidated by a ham this season with all of the tips and tricks you need right here!

BAKED HAM

More often than not, most times we as a people try baking a ham for Christmas, they end up dried out on the inside without any flavour and a cause for major anxiety before guests arrive. This would have to be the WORST kind of ham.

Take out all the guess work out and find out how to bake a juicy ham with charred crispy edges and a beautiful sticky glaze... right here!

HAM GLAZE

The best glaze for a baked ham contain either honey, brown sugar or maple syrup. The saltiness from the ham and the sweetness for the glaze complement each other so well, that either of those ingredients make for a pretty special glaze.

The glaze I went for is a combination of butter, brown sugar, honey, Dijon mustard (adding a nice tang to the ham) and crushed garlic cloves.

From here you can add in spices like the traditional ground cinnamon and ground cloves, or leave them out. Most recipes call for decorating the ham with whole cloves between each cut. Personally, I didn't appreciate chewing on the cloves that were wedged in and hidden from sight. However, you can add them if you wish!

HOW TO COOK A HAM

You only need 3 steps to make the perfect, heavenly ham recipe!

Remove rind -- so easy, you can peel it off!

Baste ham with a super easy Brown Sugar Ham Glaze

Bake, basting every 15 minutes!

WHAT IS THE BEST HAM TO BUY?

For ultimate flavour and a juicy result, aim for a fully cooked bone-in ham. The best ham we baked during testing is the half leg pictured (shank end of the leg).

The other type of 'half leg' which is the butt end (shaped like a dome) contains part of the hip bone and is harder to carve. It has less meat, although it's very tender and flavourful.

If you want value for your money, go for the type I have pictured here.

Spiral cut hams seem to be gaining in popularity over in the United States, but unfortunately I can't comment on them since we don't have them.

TAKE THE RIND ON OR OFF?

For some reason, this is the most controversial step - taking the rind off. In testing with the rind still on, I found the rind became chewy and gummy as the ham cooled and tough to eat.

Also, the flavours of the glaze stopped at the rind with no flavours seeping into the fleshy part of the ham.

For this reason, I suggest trimming the rind off. Fully cooked ham rind DOES NOT crisp. We tried broiling, baking at high heat and deep frying.

HOW TO REMOVE HAM RIND

When you buy your ham, you'll notice right underneath the rind there is a gorgeous layer off fat. DON'T trim this away. This fat turns into a beautiful crispy and sticky coating for your glaze and is DIVINE.

To show you, I've put together the following EASY steps OR CHECK OUT THE VIDEO BELOW:

1. Cut a line through the skin all around the shank end.

2. Insert a sharp knife between the rind and fat and run it along to detach both layers.

3. Using your fingers, gently separate the rind from the fat. You can insert your hand deeper into the ham to keep detaching it so it's easier to peel the rind off in Step 4.

4. Peel off and discard the rind.

5. Run knife cutting into the fat layer about 1/4-inch deep to lightly score diamond pattern all over the surface.

Once your ham is in the oven, get started on your glaze.

TIPS FOR THE BEST HAM GLAZE

My biggest piece of advice is not to simmer the glaze for too long, as you will end up with a hard caramel once it begins to cool, and it's extremely difficult to slather onto the outside of the ham when glazing. You want to bring it to a gentle simmer and take it off the heat quickly.

I added the pan juices from the ham into the glaze once there were pan juices to use, and WOW! Amazing flavours! My ham wasn't salty though, so make sure you do some taste testing before adding the juices and add the amount you need to alter the flavour even more.

BASTE

Glaze and baste and baste and glaze and GO NUTS with it. The more the merrier, and 'tis the season, right?

I wish there was smell-ernet happening right about now, because juicy, tender Brown Sugar Mustard Glazed Ham smells just as good as it looks.

The BEST part is slicing through it like butter, and seeing the juices burst out and run down behind each slice. NO DRY HAM OVER HERE!

Happy Holidays everyone!

What side dishes go with ham?

Whether you're making this for dinner yourself or bringing it to a Holiday gathering, these side dishes will make your crowd even happier!

Garlic Parmesan Scalloped Potatoes
Honey Dijon Apple Bacon Cranberry Salad
Easy Soft Dinner Rolls

Brown Sugar Mustard Glazed Ham Recipe Video

Try our Honey Baked Ham or our Maple Glazed Ham!

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The most perfect sticky glaze is slathered all over this juicy, tender Brown Sugar Mustard Glazed Ham, with crisp edges and an incredible flavour!

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The BEST baked turkey meatballs are juicy and delicious, made with simple everyday ingredients! Bake up classic turkey meatballs, or jazz them up with one of 7 different flavor options. Healthy, freezer-friendly and absolutely delicious!
Ground turkey is so versatile, don't you think? From hoisin turkey meatloaf to ground turkey lettuce wraps, baked turkey meatballs and more, ground turkey is a staple in our freezer and is perfect to lighten up your favorite comfort food.

Simple ingredients for great flavor

These classic baked turkey meatballs are made with simple ingredients that allow the natural flavors of the turkey to shine. With ground turkey, egg to bind, breadcrumbs for structure, worcestershire sauce for umami and to enhance the turkey flavor, and salt to bring all the flavors together, these meatballs are easy to prepare and are loved by all.

Seek out the dark meat

When it comes to making meatballs, a higher fat content will always mean juicier meatballs, and ground turkey is no exception. Ground turkey most often comes labelled simply as 'ground turkey', which includes a mix of dark and white meat. This works perfectly well in baked turkey meatballs. Avoid packages labelled as 'ground turkey breast', which is the leanest cut and is prone to drying out. If you find 'ground thigh', you have hit the jackpot!

How to make baked turkey meatballs

To make these meatballs, we will mix together our ingredients in a medium-sized bowl. The best way to ensure the ingredients get mixed evenly, but the meat is not over-mixed (which can lead to dense meatballs), is to get in there with your hands.

Once everything is mixed together, you are ready to roll. I recommend using a cookie scoop to get equal-sized meatballs that cook through evenly.

Arrange meatballs on a baking sheet, then bake up for 20-25 minutes, until cooked through. A great way to check if they are cooked through is to use a digital thermometer to check that the internal temperature has reached 165°F.

Meatball video

Watch the video below to see exactly how I prepped four of these tasty baked turkey meatballs. It's so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Make ahead and freeze

You can freeze these meatballs before or after cooking, but I recommend freezing before cooking.

Why before? Because when you thaw them and bake them up, they taste no different than if you had baked them fresh.

I find when re-heating pre-cooked meatballs, you do tend to lose a bit of moisture, however they are still plenty tasty.
To freeze raw turkey meatballs:

1. Roll the meatballs into 1.5 tablespoon balls and space out on a parchment-lined baking sheet. You don't need to space them out, just make sure they're not touching each other.

2. Freeze for 1-2 hours. This will depend on how many meatballs are on your tray. They should be frozen enough that they won't lose their shape when you toss them in a freezer bag. You can freeze them overnight if you'd like.

3. Portion out into large freezer bags or reusable silicone bags. Make sure to label your bags with the flavor, date, and re-heating instructions (see below).

4. To re-heat: thaw completely in the fridge. Bake for 20 minutes at 375°F.

To freeze baked turkey meatballs:

1. Roll into 1.5 tablespoon balls.

2. Bake for 20 minutes at 375°F on a parchment-lined baking sheet. Allow to cool completely.

3. Portion out into large freezer bags or reusable silicone bags. Make sure to label your bags with the flavor, date, and re-heating instructions (see below)

4. Heat oven to 350°F. Bake in a covered baking dish for 15 minutes, or until heated through.

Tips for perfect meatballs

Swap the ground turkey for ground beef or ground pork. Ground chicken tends to be quite lean and would be best mixed with something of higher fat content.

Use a cookie scoop or measuring spoon to get even-sized meatballs. This ensures the turkey meatballs will cook through evenly.

Mix the meatballs by hand to prevent over-mixing the meat. Over-mixed meatballs can end up dense and dry.

Skip the breadcrumbs for a lower carb option, but be prepared for softer meatballs that are more difficult to roll.

7 turkey meatball flavors

The classic turkey meatballs are delicious as written, but you can get creative and add all sorts of flavor add-ins to change up the flavors:

1. Thai curry- 1 tablespoon Thai red curry paste, 1 1/2 teaspoons brown sugar, 1 teaspoons fish sauce

2. Taco- 2 tablespoons of taco seasoning

3. Italian- 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 cup shredded parmesan

4. Greek- 1 clove garlic minced, 2 tablespoons lemon zest, 1/2 cup feta cheese, 1 teaspoon dried oregano

5. Hoisin Ginger- 2 tablespoons hoisin sauce, 2 teaspoons soy sauce, 2 tablespoons fresh ginger grated

6. Maple Chipotle- 1 tablespoon maple syrup, 2 tablespoons adobo sauce, optional: 1/2 chipotle pepper for extra spice

7. Lemongrass & Ginger- 1 stalk lemongrass outer leaves removed, cut into small chunks, 1 shallot or half a small onion cut into chunks, 1 inch peice of ginger sliced, 1 tablespoon oil (processed in food processor then sautéed for 5 minutes)

Serve your meatballs with

Best Baked Turkey Meatballs (+ 7 Flavors!)

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Best Baked Turkey Meatballs (+ 7 Flavors)

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The BEST baked turkey meatballs are juicy and delicious, made with simple everyday ingredients! Bake up classic turkey meatballs, or jazz them up with one of 7 different flavor options. Healthy, freezer-friendly and absolutely delicious! Ground turkey is so versatile, don't you think?

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Get that satisfying General Tso's flavor, minus the chicken, by switching out your protein with crispy cauliflower.

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Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! WHAT?! YES!

Calling ALL Garlic Mushroom lovers... this is THE chicken recipe of your dreams! Golden, crispy chicken on the outside; juicy and buttery on the inside; filled with two different types of cheeses PLUS the most delicious garlic butter mushrooms. With this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe, you can stop right here OR continue on and make the best creamy garlic parmesan sauce of your life. The choice is... as always.... YOURS!

This was something out of a dream. No, I'm completely serious. I woke up at 3 in the morning breaking into a sweat dreaming about this chicken.

Stuffed Chicken Recipe

First, you are going to make the most irresistible buttery garlic mushrooms. Once they get stuffed inside your chicken breasts, you are going to COOK them IN THE REMAINING GARLIC BUTTER that by this stage is filled with beautiful pan juices left over from the mushrooms. Also, I should note that by this stage, your butter begins to brown and turn into a mushroom browned butter. After this is when you can make a decision based on preference, diet, hunger, and whatever else you base your decisions on.

Creamy sauce? Or no creamy sauce? THAT is the question.

Decisions decisions. Because said sauce is NOT just any sauce. PARMESAN GARLIC CREAM SAUCE. Yeah. There's that.

Personally, I can't decide, and I can't help you, because both ways were just as good as each other. I tried both with pasta and rice, pouring both butter AND cream sauce on the two different options to help me choose, and BOTH WON. HOW DOES THIS EVEN HAPPEN?

Then, if that's not enough of a flavour bomb, the CHEESE oozing out of these Cheesy Garlic Butter Mushroom Stuffed Chicken breasts is.just.too.much!

Sides Suggestions

I'd love to hear which one YOU decide to make!

Want more stuffed chicken recipes?

Try our: Spinach Artichoke Dip Stuffed Chicken | Caprese Stuffed Balsamic Chicken | Skillet Mozzarella Stuffed Chicken Parmesan | Margarita Pizza Stuffed Chicken

WATCH OUR Garlic Butter Mushroom Stuffed Chicken BEING MADE RIGHT HERE!

Mushrooms:

Chicken:

Garlic Parmesan Cream Sauce:

Chicken:

Sauce:

1-1/2 cups half and half or use reduced fat cream or evaporated milk*

Salt and pepper, to your tastes

1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)

*Half and Half is an American product blending equal parts whole milk and light cream. If you don't have access to half and half, make your own with 3/4 cup full fat milk and 3/4 cup reduced fat cream.*

Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.

Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.

Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.

Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don't worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.

Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.

Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.

(To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)

Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream).

Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

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Cheesy Garlic Butter Mushroom Stuffed Chicken

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Calling ALL Garlic Mushroom lovers... this is THE chicken recipe of your dreams! Golden, crispy chicken on the outside; juicy and buttery on the inside; filled with two different types of cheeses PLUS the most delicious garlic butter mushrooms. With this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe, you can stop right here OR continue on and make the best creamy garlic parmesan sauce of your life.

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Browned Butter Honey Garlic Salmon! Only 3 main ingredients in under 15 minutes.

Browned Butter Honey Garlic Salmon is a Cafe Delites original recipe! Salmon steaks pan fried in browned butter infused with garlic and honey, then grilled/broiled for an extra 6 minutes for extra golden, crispy and caramelised finish. The browned butter cooks right into this salmon and the honey and garlic give it such a beautiful flavour and charred finish in the oven.

Browned Butter Honey Garlic Salmon

When I hear browned butter...I hear complicated, but this recipe is simple and easy. Salmon broiled with a salty-sweet glaze. You'll be licking the plate clean! Garlic butter has a taste to die for, however, when you take it that step further and brown that butter first, then add your garlic to infuse all of those flavours into your browned butter? WOW! The combination is incredible! I looked online everywhere for something like this and couldn't BELIEVE it when I found out this flavour combo hadn't been explored!

I do have a few tips though!

How to make Browned Butter Honey Garlic Salmon:

The first step is to have all of your ingredients together and ready for you when you start cooking. This recipe moves fast.

Adjust your oven shelf at least 8-inches away from the heat element in your oven to prevent burning.

When browning butter, the heat needs to be on medium-high. After your butter melts, watch it continuously while it bubbles up, then foams and starts to give off a nutty aroma. At this point, stir it occasionally and swirl the pan carefully until the foam subsides. You'll be left with a dark golden hue and some charred bits on the bottom of your pan. From here you need to act quick.

Allow the honey to melt completely though the browned butter before adding garlic.

When adding lemon juice, be careful of the butter splattering.

Add the salmon with the top facing up (skin-side down) and baste it while it cooks in the skillet.

Before broiling, you can add lemon wedges around your salmon if you like your sauces to take on more of a citrus flavour OR leave them out for a milder taste.

While broiling, keep an eye on the salmon as it can easily go from slightly charred to burnt very quickly. Put your timer on for 3 minutes and keep watching from there.

This salmon takes on a whole new level of crispy and caramelised on the edges, while staying juicy on the inside. If you've never tried browning your butter with salmon...try it! Serve with greens and extra garlicky brown butter sauce...

WATCH US MAKE the Browned Butter Honey Garlic Salmon RIGHT HERE!

*For a mild garlic taste, use 2 cloves. For more flavour in your sauce, use 3 cloves!

Oven Baked Method:

1. Pre-heat oven to 410°F (210°C).

2. Follow Steps 2-3 as above.

3. At Step 4 when adding the fillets into the skillet, transfer to oven to bake for 4 minutes (depending on the size and thickness of your fillets).

4. Broil (or grill) for 2 minutes to get nice charred edges.

Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).

Place butter in a cast iron skillet (or an oven-proof frying pan if you don't have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.

Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.

Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.

Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.

To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.

If you love my original recipe, you'll love THESE:
Browned Butter Honey Garlic Chicken
Browned Butter Honey Garlic Shrimp
Honey Garlic Salmon

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Browned Butter Honey Garlic Salmon is a Cafe Delites original recipe! Salmon steaks pan fried in browned butter infused with garlic and honey, then grilled/broiled for an extra 6 minutes for extra golden, crispy and caramelised finish. The browned butter cooks right into this salmon and the honey and garlic give it such a beautiful flavour and charred finish in the oven.

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This Make-Ahead Breakfast Enchiladas recipe is a super easy and delicious casserole that can be made the night before and baked the next day!
Don't you just love make-ahead meals?

Even when life isn't crazy, it's still nice to prep something in advance, so it's ready to go when you need it. Freeing up time to surf Pinterest Facebook get stuff done around the house.

Well, I have another home run recipe for you today, friends! These Breakfast Enchiladas are awesome.

What Makes These Breakfast Enchiladas So Great

They're so easy with only 15-20 minutes of prep.

You can customize them, making them versatile and different every time.

The recipe feeds several people and can easily be doubled.

Breakfast in the morning is a breeze, because you prep them the night before!

Recipe Variations

If ham is not your thing, swap it out for turkey, sauce, or bacon.

For a vegetarian option, replace the meat with cooked shredded hash browns.

Want to kick up the spice? Add in some minced jalapeno pepper.

Try different cheeses. Cheddar, Swiss, Mexican blend, and Pepper Jack are all delicious.

You can substitute corn tortillas for the flour tortillas, but just make sure to buy the absolute best quality kind, use them fresh, and place in the microwave for a few seconds to make them pliable (only if necessary.) Or make them from scratch! Since they're typically smaller than the flour tortillas, you might need more of them. Also keep in mind that corn tortillas don't absorb liquid in the same way flour ones do, so that can change the overall results.

with Greek yogurt instead of sour cream or pico de gallo instead of salsa.

How To Store These Enchiladas

After baking, cool to room temperature and do not top with sour cream or salsa. Leftovers will keep in the refrigerator up to 2 days, tightly covered. They can also be frozen up to 1 month: tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn.

These enchiladas can be reheated directly from the refrigerator or freezer in the casserole dish they were baked in. Preheat the oven to 350 degrees F. Keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through. Then serve with sour cream and salsa.

I do not recommend freezing these before they are baked.

And the "breakfast" title? Pfft. I've made this enchilada recipe countless times, more for dinner than anything else, by just prepping it in the morning instead. (The tortillas need at least 6 hours to soak up the egg mixture.)

LOVE THESE.

Other breakfast recipes we love!

Watch the video for Breakfast Enchiladas!

How To Make This Breakfast Enchiladas Recipe

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This Make-Ahead Breakfast Enchiladas recipe is a super easy and delicious casserole that can be made the night before and baked the next day! Don't you just love make-ahead meals? Even when life isn't crazy, it's still nice to prep something in advance, so it's ready to go when you need it.

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Love a good Vietnamese bahn mi sandwich but want fewer carbs? Try this meal prep recipe for meatballs served in bowls of rice noodles and spiralized cucumber and carrot. To make the mouth-watering meatballs, simply combine a flavorful blend including jalapeno, garlic, ginger, ground pork, and panko bread crumbs. A creamy sauce made with healthy Greek-style yogurt brings all the flavors together. The bowls can be topped with a colorful variety of jalapeno peppers, cilantro, and scallions!

Appliances

For best results, we recommend using:

Directions

Nutrition Facts

Per Serving: 624 calories; 38g fat; 32.8g carbohydrates; 38g protein; 161mg cholesterol; 1466mg sodium.

Full nutrition

Amount Per Serving

Calories 624

Calories from Fat 339

% Daily Value*

Total Fat 38g

58%

Saturated Fat 12g

58%

Trans Fat 0.0g

Polyunsaturated Fat 8.7g

Monounsaturated Fat 14.5g

Cholesterol 161mg

54%

Sodium 1466mg

61%

Total Carbohydrate 32.8g

11%

Dietary Fiber 3g

13%

Sugars 9.1g

Protein 38g

Vitamin A 56%

Vitamin C 49%

Calcium 16%

Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories:

2,000

2,500

Total Fat

Less than

65g

80g

Saturated Fat

Less than

20g

25g

Cholesterol

Less than

300mg

300 mg

Sodium

Less than

2,400mg

2,400mg

Total Carbohydrate

300g

375g

Dietary Fiber

25g

30g

Calories per gram:

Fat 9 * Carbohydrate 4 * Protein 4

Reviews

What others are saying

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Meal Prep: Asian Meatball Bowls - Mealthy.com

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Love a good Vietnamese bahn mi sandwich but want fewer carbs? Try this meal prep recipe for meatballs served in bowls of rice noodles and spiralized cucumber and carrot. To make the mouth-watering meatballs, simply combine a flavorful blend including jalapeno, garlic, ginger, ground pork, and panko bread crumbs.

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These Turkey Taco Spaghetti Squash Boats are my favorite way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped with pico de gallo. They are low-carb, keto, whole30 and gluten-free.

I wasn't sure how these were going to turn out when I thought about this idea, but I know how amazing my spaghetti squash enchilada boats are so I had a feeling these would be good! Turns out, they were even better than I could have dreamed, I am now officially hooked. You can easily make this dairy-free or whole30 by omitting the cheese.

I prefer roasted spaghetti squash to any other method when I have the time. It isn't as watery as microwaving or using a slow cooker which is perfect for these boats. A few more ways to enjoy spaghetti squash: try my Spaghetti Squash with Beef Ragu, and this Spaghetti Squash Lasagna Boats.

Turkey Taco Spaghetti Squash Boats

These are my favorite new way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped with pico de gallo.

Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don't fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.

Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.

Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!

Keywords: baked spaghetti squash, best spaghetti squash recipe, how to cook spaghetti squash, keto, low carb recipes, lowcarb, spaghetti squash

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These Turkey Taco Spaghetti Squash Boats are my favorite way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped with pico de gallo. They are low-carb, keto, whole30 and gluten-free.

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blue diamond recipesblue diamond recipes

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Almond Breeze Recipes - Blue Diamond Growers

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Find the perfect recipe or smoothie idea using the filters below. Whether it's chocolate, coconut, vanilla, or something with a touch of honey, you'll find dozens of ideas including low calorie, low cholesterol, and dairy free recipes.

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We love the heat level in this slow cooker take on tikka masala to fend off winter chill. If the spice kick is too much for your family, you can cut the red pepper down by half without losing any of the dynamic flavor layers.

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You'll Never Need Another Recipe For These Again!

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A light and fluffy crust to bind this treat together, without detracting from the great seafood flavor, and served with a quick and easy homemade sauce.

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This post may contain affiliate links. Read my disclosure policy.

This Instant Pot Rice recipe is a healthier, juicier and flavor packed rice pilaf called plov. It all comes together in 1 pot (the instant pot!) and you won't believe how quick and easy this is.

Traditionally, beef plov is made with white rice, but we used a brown rice which was perfect for the instant pot because it doesn't get mushy while the beef becomes melt-in-your mouth tender. Brown rice is also way healthier and your hungry people may not even realize it is brown rice. It works so well in this recipe!

P.S. We've included our Amazon affiliate links below for the tools we used to make this recipe.

Watch How to Make Instant Pot Rice Beef Plov:

My husband gave me this Instant Pot for Christmas and I am already completely smitten with it! If you own an instant pot, chances are you are obsessed with it also. Let me know about your favorite instant pot recipes in a comment below. I'm so excited to put this amazing little pot to work!

Ingredients for Instant Pot Rice Beef Plov:

2 1/2 cups short grain brown rice (500 grams), rinsed and drained*
1 lb beef chuck or beef stew meat, cut into 3/4″ pieces
4 Tbsp olive oil
4 Tbsp butter
1 large onion, diced
3 large carrots, thickly julienned
3 cups (720 ml) very warm water
1 Tbsp salt (we used fine sea salt)
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp ground coriander
1 whole head garlic, unpeeled, cut in half crosswise.
1 Tbsp freshly chopped parsley to garnish - optional

* TIPS FOR SUCCESS: We used organic short grain brown rice (I buy the "Lundberg" brand bag sold in Costco). DO NOT USE quick cooking rice, parboiled or white rice - these would all need modifications in timing and water. Use a standard measuring cup or a kitchen scale to measure the rice (not the measuring cup that comes with your instant pot).

If you don't own an instant pot yet, you can still make beef plov on the stovetop with this recipe and check out the creative grain we used in this newer version - wildly delicious!!

⬇Print-Friendly Instant Pot Rice (Beef Plov):

Instant Pot Rice (Beef Plov)

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This instant pot plov also reheats really well on a skillet the next day so leftovers are a great thing!

Have you gotten on the instant pot wagon? It was actually this recipe that made me fall in love with my Instant pot (ahem 2 hours instead of 15 hours? YES!!!).

What is your favorite recipe to cook in the Instant Pot? I am always looking for new ideas. Thanks in advance my friends. I always love hearing from you :).

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Instant Pot Rice Recipe (Beef Plov) - NatashasKitchen.com

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This Instant Pot Rice recipe is a healthier, juicier and flavor packed version of beef plov. It all comes together in 1 pot (the instant pot!) and you won't believe how quick and easy this Instant Pot Rice is. Using brown rice is brilliant because it cooks to perfection as the meat becomes fall-apart tender.

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If you've been looking for the ultimate comfort food, look no further, because Twice Baked Potato Casserole has delivered the perfect combination of flavor and warmth. Just imagine your favorite potatoes being crisp, greasy, cheesy, and bacony. Mmmm... I might be out of control.

I'm sitting here with my window open next to my desk, and brisk 50 degree air is blowing in.

Fall is here, and admit that you'd love nothing more than to curl up in your jammies and indulge in a bowl of something warm and delicious. Some mac n' cheese, stuffed cabbage rolls, warm potato casserole, chicken noodle soup...extra noodles!, or even a morning bowl of creamy oatmeal with apples and cinnamon. Mmmm. I'm finally in the mood for fall/winter and I wanted to share my favorite comfort food to cook in these chilly months.

I know, it sounds weird, but I want my meal - any meal of the day, really - to comfort me like a warm blanket. Have you ever noticed on those cold dark fall days, that you begin to comfort food? Well, there is a scientific reason behind these cravings, probably something to do with less day light hours and more serotonin, but we just like to say it's cold outside - let's chow done into some comfort food, let's make Twice Baked Potato Casserole.

This Twice Baked Potato Casserole is a comfort food classic that evokes memories of the simple yet tasty cooking of generations past. Baked potatoes, shredded cheddar cheese, green onion, cream cheese, sour cream and the final pop of flavor, the bacon! Be careful- in the kitchen the bacon has a habit of disappearing if I don't keep a close eye on it. ??
Crisp, greasy, cheesy, and bacony. Mmmm....I might be out of control.

Ready to make Twice Baked Potato Casserole? I thought so.

Ingredients

Instructions

Notes

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Twice Baked Potato Casserole - Sugar Apron

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If you've been looking for the ultimate comfort food, look no further, because Twice Baked Potato Casserole has delivered the perfect combination of flavor and warmth. Just imagine your favorite potatoes being crisp, greasy, cheesy, and bacony. Mmmm... I might be out of control.

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This post may contain affiliate links. Read my disclosure policy.

This zucchini potato bake is creamy and cheesy with a sauce tastes like garlic Alfredo. This potato bake has simple ingredients, it comes together quickly and tastes so good! This is like a potato gratin. We love the golden cheesy crust that forms and the irresistibly creamy sauce.

The tiny bit of oregano goes a long way. It adds subtle flavor that makes this dish taste fancy. Your dinner guests will be guessing what that special flavor is! Watch the quick how-to video recipe below and see just how easy it is. Enjoy this zucchini potato bake, my friends.

Watch How to Make Zucchini Potato Bake:

Mmm... I just want to dunk some soft french bread into that creamy garlic Alfredo sauce!

Zucchini Potato Bake Ingredients:

This casserole is loaded with zucchini and potatoes - it is a great way to use up those summer garden zucchinis!

What you will need: 9×13 or 9×12 (4 Qt) Casserole Dish

How To Make Zucchini Potato Bake:

1. In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chopped chives.

2. Thinly slice 2 large zucchini into 1/4" thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16" thick rings. Use a mandolin slicer if you have one (just be careful!). Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp oregano.

3. Layer the vegetables in the casserole dish, alternating with zucchini and potatoes.You can double up the potatoes here and there since there will be more potato slices than zucchini.

4. Pour cream mixture evenly over the top and sprinkle with 1/2 cup shredded parmesan cheese. Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork. Bake time may vary depending on how thick you sliced the potatoes. Remove from oven and let rest at least 10 minutes then garnish with chives if desired and serve.

So creamy and satisfying. Now THIS is comfort food!

More Zucchini Recipes to Explore:

Zucchini Potato Bake Recipe

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

We sure had a good time hunting and gathering the ingredients - ha ha!! This is our son who got a very cool bow and arrow for his birthday :).

P.S. Love Potatoes? Check out our most popular potato recipes here.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Zucchini Potato Bake Recipe (VIDEO) - NatashasKitchen.com

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This post may contain affiliate links. Read my disclosure policy. This zucchini potato bake is creamy and cheesy with a sauce tastes like garlic Alfredo. This potato bake has simple ingredients, it comes together quickly and tastes so good! This is like a potato gratin.

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No matter how you roll it, with lentil, spinach and chickpea meatballs, you now have veggie meatballs for nearly any occasion.

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Southern KFC SECRET Fried Chicken Recipe!

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Looks delicious fried chicken and simple to make it, i should try this. I always make KFC chicken because fried chicken is one of our favorite dish. But this recipe absolutely looks yummy...Thank you for sharing 🙂 By the way, could i only use a milk than a buttermilk, because it is difficult to find buttermilk here, did the taste will change?

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Satisfy your sushi craving with this twist on a Hawaiian-inspired salmon poké bowl. It's refreshing, comforting, and incredibly delicious!

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These Middle Eastern 'Nachos' are my take on one of our favorite appetizers, perfect for Game Day snacks or a romantic dinner for two ~ you decide!

*This post is sponsored by the Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. It gives me great pleasure to team up a brand that I feel so passionately about, thanks for supporting both of us!
I'm thrilled to be partnering with the Certified Angus Beef® brand today. If you're a beef lover you probably already know that this is the top of the line. But don't be confused, 'Angus' is the breed of cattle, and Certified Angus Beef® brand represents the best of the breed ~ only 1 in 4 Angus cattle meet the 10 tough standards for quality in order to be sold under the Certified Angus Beef® brand name. When you see the Certified Angus Beef ® brand label on your meat, you know it's the best beef you can buy.

To the extent that I have a 'food philosophy' here on tvfgi, it could be summed up in a couple of words... quality matters.

The single most important thing I can do to eat well (in all senses of the word) is to be mindful of the food I bring into my kitchen. It's not about cutting out any particular food or food group, it's about enjoying food that is grown, farmed, caught, or processed in the healthiest, most responsible manner, and that goes for everything from a simple tomato all the way up to a herd of Black Angus cattle.

Is there anything better than a platter of fresh hot nachos? I don't think so. In this case, I've just subbed in some of our favorite Middle Eastern ingredients like toasted pita, spiced beef, chick peas, and a creamy tahini sauce. Lots of roasted pine nuts, too. I chose a Certified Angus Beef® brand top sirloin steak for this dish because it's a lean cut of meat that's juicy and delicious. With no bones to deal with, it slices up into little chunks easily. I could have also used a tri-tip or even a London broil.

When you choose your meat, look for marbling, the little white flecks within the meat, it's what gives beef its flavor, tenderness and juiciness.

I have to admit I could have stopped at the point when those bits of tender steak hit the hot pan, the smell was intoxicating and I think I could have made a meal right then and there out of my cast iron skillet!

But one of the joys of exploring other cuisines is getting to experience completely different taste combinations. For these Middle Eastern style 'nachos' I season the beef with a combination of spices that is common in the Middle East, but not so much here. A 7+ spice mix called baharat is a heady blend of:

You can buy baharat ready made, there are many variations, or grind it yourself from the whole roasted spices (highly recommended.)

The base of my 'nachos' are fresh baked pita chips, and I made them myself, it's so easy. (I follow my husband's instructions to a 't', he's the chief pita chip maker in our family.)

While I call this an appetizer, it goes without saying that you can absolutely make a meal out of it. Add a nice fresh Greek salad and you're set.

Cut pita rounds in half, then in quarters. Cut each quarter into 3 triangles.

brush the top side with olive oil, and sprinkle with onion salt.

bake at 350F for about 8-9 minutes, then flip and cook for another 4-5 minutes until golden.

If you're thinking about doing a special roast or steak for a Valentine's dinner ~ check out the Certified Angus Beef® Brand Facebook Live series of videos, Chef Michael and Chef Gavin take you through everything from choosing the perfect cut of meat, to seasoning, cooking, and carving it up. These guys are pros! You'll find lots of great beef recipes on the Certified Angus Beef® brand website, as well as the super cool Roast Perfect app.

You can see all my Middle Eastern inspired recipes, HERE.

Middle Eastern 'Nachos'
Whether you eat beef several times a week, or more like once a month, you can enjoy the same top quality cuts of beef that top chefs and 5 star restaurants work with. Certified Angus Beef® brand is sold around the globe, and you'll find it in your best local grocery stores and butchers ~
Don't forget to pin these Middle Eastern 'Nachos'!
*This recipe is adapted from The Palestinian Table
I read each and every comment and I try to respond to questions asap, so ask away ~ and if you've made a recipe I really love it when you come back and share your experience with all of us. If you love a recipe, please give it a thumbs up by rating it 5 stars!

A first layer of hummus would work nicely in this dish.

You can use lamb as well.

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These Middle Eastern 'Nachos' are my take on one of our favorite appetizers, perfect for Game Day snacks or a romantic dinner for two ~ you decide! *This post is sponsored by the Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC.

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Pasta and Pizza
by Holly

In this Cabbage & Noodles recipe, simple pantry ingredients create a comforting dish in just minutes. Tender sweet cabbage, fluffy egg noodles and deliciously browned sausage are tossed with butter, salt & pepper. A perfectly comforting meal that your whole family will love!

When I was a kid, I loved veggies and now that I'm older, I love them even more. Right near the top of my list is cabbage!

Not only does it taste great either raw or cooked, it's so good for you! Typically we use it in cabbage rolls or cabbage roll soup but of course it's great in a nice crunchy coleslaw too!

Cabbage and Noodles (aka Haluskie) is an old Polish dish and it's one of my favorites from my Grandmother! Different areas have slightly different versions, Slovak Halusky is more of a potato dumpling while other areas enjoy it as cabbage and noodles.

Regardless of what you call this dish, it's the perfect way to enjoy the sweet flavors of cabbage and a great way to get a meal on the table on a busy weeknight!

Don't let the simplicity of this recipe deter you from giving it a try, ingredients don't have to be fancy to taste amazing!

When seasoning this dish, be generous with the salt & pepper, it makes this extra good! I typically use egg noodles in this dish, I love the light fluffy texture and you can use any type of sausage. If you don't like sausage, feel free to crisp up some bacon (and sub in some of the bacon grease in place of the butter) or skip the meat altogether.

Cabbage and Noodles

Servings 4 servings

Course Main Course

Cuisine American
Cabbage Roll Soup Easy Cabbage Rolls
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Pasta and Pizza by Holly In this Cabbage & Noodles recipe, simple pantry ingredients create a comforting dish in just minutes. Tender sweet cabbage, fluffy egg noodles and deliciously browned sausage are tossed with butter, salt & pepper. A perfectly comforting meal that your whole family will love!

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One-Pan Basil Halloumi Chicken Recipe by Tasty

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Here's what you need: chicken breasts, halloumi cheese, cherry tomato, fresh basil, salt, pepper, olive oil, olive oil, garlic, fresh basil, salt, pepper, lemon

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Creamy Garlic Butter Tuscan Shrimp (+ VIDEO)

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Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy rich garlic parmesan sauce filled with sun dried tomatoes and spinach!

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You can make an entire meal in the slow cooker with this Slow Cooker Meatloaf and Baked Potatoes Recipe.

If you love meatloaf, you really should try cooking it in the slow cooker. Sometimes in the oven the meatloaf can get tough on the edges but in the slow cooker I find that it stays tender throughout.

This week instead of just cooking a meatloaf, I added potatoes as well. The potatoes cooked up great wrapped in foil on top of the meatloaf.

How to make Slow Cooker Meatloaf and Baked Potatoes:

First, mix the meatloaf ingredients together in a bowl then shape it into a loaf in the slow cooker

Scrub the potatoes and wrap them in foil. Place the potatoes along the edges of the meatloaf. Five potatoes fit perfectly for me.

Cover and cook on low for 8 hours without opening the lid during the cooking time. Want to keep the heat in so the potatoes soften.

Remove potatoes, slice meatloaf and serve!

If you have a favorite meatloaf recipe, you can try it in place of mine, just make it about a 2 pound size. I know not everyone likes bell pepper in their meatloaf, but that's how my mom made it, it smells so good while cooking.

To plate this meal I removed the potatoes onto a plate, sliced the meatloaf and served with corn. A salad would be great too!

This meal is great for those who are busy all-day and want to come home to a great meal. I hope you try it.

Did you know I have many more Slow Cooker Meatloaf Recipes? Here are my other favorites:

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You can make an entire meal in the slow cooker with this Slow Cooker Meatloaf and Baked Potatoes Recipe. If you love meatloaf, you really should try cooking it in the slow cooker. Sometimes in the oven the meatloaf can get tough on the edges but in the slow cooker I find that it stays tender throughout.

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This post is sponsored by No Yolks.

If you're a regular here on A Family Feast, then you've probably become quite accustomed to seeing recipes that originated from my husband Jack's side of the family! But today, we're sharing a recipe inspired by MY side of the family - this simple and delicious dish called Haluski, or Fried Cabbage and Noodles.

I grew up in a large household with both parents from Polish descent. Every Sunday afternoon was spent visiting my Babci and Dzaidzi (my grandmother and grandfather on my mother's side). As part of the visit we always enjoyed a simple and very delicious meal - including dishes like this fried cabbage and noodles!

Almost everyone who grew up in a family of Eastern European descent has enjoyed this simple, rustic dish - cabbage and onions fried in butter (I think it's best when the cabbage and onions are slightly browned and caramelized), then tossed with egg noodles, salt and pepper. Some versions also include caraway seed, slices of kielbasa, or salt pork - but we decided to use pancetta, which added really fantastic flavor to the traditional haluski recipe!

This is pure, delicious comfort food - and it's best with a great egg noodle like No Yolks®!

No Yolks® brand noodles are cholesterol-free and they always cook up smooth, firm, and delicious - and it was the perfect choice for our Haluski recipe! No Yolks® egg noodles come in a variety of sizes that always cook up right, and for an even healthier option, No Yolks® noodles are now available in Whole Grain too.

Haluski (Fried Cabbage and Noodles)

You may also enjoy:
Turkey Tetrazzini Noodle Kugel

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Haluski (Fried Cabbage and Noodles) - A Family Feast®

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This post is sponsored by No Yolks. If you're a regular here on A Family Feast, then you've probably become quite accustomed to seeing recipes that originated from my husband Jack's side of the family! But today, we're sharing a recipe inspired by MY side of the family - this simple and delicious dish called Haluski, or Fried Cabbage and Noodles.

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Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce - Take your weeknight meals to the next level with this Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce that is loaded with everything that goes into a falafel sandwich. From pickles, to feta, to spinach this falafel bowl is absolutely to die for!

Every single time I make falafel at home I always say to myself WHY do I not make it more often? I mean it is just so delicious and so incredibly easy to make that it is a no brainer to make!

This recipe features tons of delicious flavors that are sure to satisfy your Indian/Mediterranean craving! I have to admit that I like my falafel recipe over most restaurants simply because I season it. Something as small as salt and pepper goes a long way, but when I eat it in a restaurant I am always dumping tahini sauce all over it so that it tastes like something.

Most of the time I get an overcooked really dry falafel that has no flavor and was probably cooked early in the morning and put under a heat lamp all day until I order it. Well maybe that's not exactly the case, however, mine is better! I believe the folks in the Mediterranean area would be happy with my recipe.

How to Make Falafel

I do have to admit then the first time I ever made falafel, way back in my restaurant days, I made it from canned chickpeas and once I fried it, it completely fell apart in the oil. I was so flipping mad!

I should have put some flour in there and I knew it but didn't. Fast forward 20 years and the real secret is not to use canned chickpeas. No, it's to use dried chickpeas that are reconstituted.

You see canned chickpeas are cooked and soaked making them dang near impossible to hold together because there isn't much left to cook. I used Bob's Red Mill dried chickpeas which honestly are perfect for falafel, as are all their products for whatever your need may be.

Once you soak them overnight in water, drain them and toss them in a food processor with all the other goodness and pulse it until it becomes like a meal. At this stage try and think of what a pie crust might look like and you'll be just about there.

How to Cook Them

You want to form the falafel into golf ball-sized, or smaller, balls that you fry up in some grapeseed oil around 375°. I like grapeseed oil because it's on the healthier side and has a high smoking point, but you can absolutely use oils like safflower, canola or coconut, totally up to you.

Once they are golden brown and cooked throughout, that's the key to make sure they are done in the middle, you want to drain them on a paper towel to get rid of any access oil that they are fried in. You want to keep the falafel warm while you make the garlic tahini sauce and the quinoa so you may want to keep them in the oven at like 140° just so they stay warm.

Just a little FYI there for ya.

Tahini Sauce

There really isn't too much to say about the garlic tahini sauce for falafel other than you putting everything into a bowl and whisking it together until it is combined. I guess the only thing you could watch out for is that tahini, or ground up sesame seeds, has a very strong earthy flavor to it and the only way to cut that is with the lemon juice.

If you feel you need more lemon juice because the garlic tahini sauce is just too earthy, or bitter, then, by all means, add some more in there until it meets your needs. I always say you should recipes as guidelines and feel free to tweak where necessary.

How to Serve It

Simply serve the quinoa in a bowl alongside some sliced pickles, tomatoes, crumbled feta cheese, baby spinach, olives, and the homemade falafel and garlic tahini sauce and that's it. I think it would be cool to simply lay out all of the ingredients like a buffet and let your guests pick and choose what they want to add to the quinoa bowl.

If you want to wow some friends then for sure make this Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce, because honestly it only takes about 45 minutes to make.

More Amazing Bowl Recipes

If you love this Mediterranean Quinoa Bowl with Falafel recipe then you will love these bowl recipes!

Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce

Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce was last modified: by

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Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce

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Take your weeknight meals to the next level with this Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce that is loaded with everything that goes into a falafel sandwich. From pickles, to feta, to spinach this falafel bowl is absolutely to die for!

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PREPARATION

1. Preheat oven to 400˚F/200˚C.

2. Evenly slice sweet potatoes into rounds.

3. In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.

4. Lay rounds flat on a parchment-lined baking sheet and set aside.

5. On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.

6. Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.

7. Allow both to cool. Then, shred the chicken using two forks.

8. Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.

9. Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.

10. Enjoy!

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These Loaded Sweet Potato Nachos Are So Satisfying

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1. Preheat oven to 400˚F/200˚C. 2. Evenly slice sweet potatoes into rounds. 3. In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated. 4. Lay rounds flat on a parchment-lined baking sheet and set aside. 5.

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Creamy Garlic Butter Shrimp Piccata comes in time for you Valentine! Garlic butter shrimp coated in a rustic creamy garlic parmesan sauce with a hint of lemon, capers and spinach!
Leave people wondering if there is a hidden chef in your kitchen! Quick and easy to make, ready on the table in less than 15 minutes, you will even impress yourself!

Creamy Garlic Butter Shrimp Piccata

Garlic. Butter. Yeah, this is where it all begins. Much like this Creamy Garlic Butter Tuscan Shrimp recipe you guys are STILL loving, I wanted to make you guys something special for your Valentines Day, or just any ordinary day you want to spoil yourself or a loved one/s. THIS IS IT. The recipe of your dreams!

Taking Piccata to a whole other level!

What can you serve this Creamy Garlic Butter Shrimp Piccata with?

We prefer ours served over rice that has been simmered with onions and garlic for added flavour. Mm-mm-mm.

Also amazing over pasta that has been mixed through with olive oil, salt and garlic. Plus a touch of extra parmesan never hurt anyone.

Garlic bread: soaking up creamy sauce with a warm piece of bread. It's heaven.

What wine goes well with this?

I choose a white wine to go with this. A light Chardonnay or Pinot Gris pairs really well. For a sweeter wine, choose a Riesling or a Sparkling Moscato.

Karina's tips:

If you LOVE this Creamy Garlic Butter Shrimp Piccata recipe, try this Creamy Lemon Parmesan Chicken Piccata OR this Creamy Salmon Piccata!

You can use shrimp with tails on or off. We kept ours on for a visual impact as they photograph better.

Try to find fresh wild caught shrimp. Frozen shrimp is good too, but fresh will always have a better flavour.

If you don't want to use salted butter, use unsalted and season shrimp to suit your taste.

Feel free to use reduced fat cream (or light cream), half and half or heavy/thickened cream. You can also use evaporated milk as a low calorie substitution.

If you don't like capers, leave them out all together. The sauce is so good either way.

Watch How Easy This Creamy Garlic Butter Shrimp Piccata Recipe is!

*Use a good quality dry white wine such as a pinot griot or chardonnay.

White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan.

Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the shrimp back into the pan along with the lemon juice, capers and parsley; stir through. Take off the heat and serve immediately with lemon slices and extra parsley to garnish (if desired).

Serve over pasta, rice or steamed veg.

**I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.

Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.

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Creamy Garlic Butter Shrimp Piccata is the recipe of your dreams! Garlic butter shrimp coated in a rustic creamy garlic parmesan sauce with a hint of lemon, capers and spinach! Leave people wondering if there is a hidden chef in your kitchen! Quick and easy to make, ready on the table in less than 15 minutes!

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When my mom was still alive, she had this flank steak recipe that was marinated, stuffed with some goodies, and baked. It was ok, but lacked in something I couldn't quite put my finger on. As I've learned more about cooking and flavor profiles and really just matured in my food preferences, I've realized that a big part of what was lacking in that recipe was the right ingredients. Yes, we used Asiago cheese, but I can tell you without hesitation that we'd grabbed whichever one we saw first (my mom) or was on sale (me).We also grabbed whatever smoked ham we could find- generally prosciutto from the deli. I cringe even writing that, but in my defense, it was years ago! I know better now! This melt in your mouth stuffed flank steak recipe is a nod to that old recipe my mom made and is sponsored by Uncommon Flavors, but opinions are my own.
Asiago comes in two ages, fresh (or fresco) and aged (or stagionato). different tastes and textures. There are many, many domestic varieties out there. Be sure to look for Asiago PDO (specifically, look on the rind for the word "Asiago" pressed into it) so you know you are getting the real Italian Asiago cheese. Both varieties are made from cow's milk, melt easily on your tongue, and actually have lactic cultures which help to support digestive health. Speck Alto Adige. What even IS that? It's a dry, cured smoked ham that is, like the Asiago, a longtime specialty of a little corner of Italy where the sun shines 300 days a year. Authentic Speck always comes from the Alto Adige region of Italy, hence the complete name Speck Alto Adige. It can be served diced, in strips or thinly sliced like prosciutto but either way its smokey and deliciously herby flavor are inimitable. Slicing by hand brings out the most flavor, but if you like a little spicier taste, leave the herbed crust when you slice...and be sure to cut off the pork rind.
See the difference? A basic deli counter smoked ham vs. a time honored way of making a dry, cured smoked ham in a specific region of Italy for so many, many years. Which do you think will offer a stronger flavor profile and enhance your dish? Ingredients make a difference!

You'll know you've found true Asiago, Speck Alto Adige ham (and Pecorino Romano) when you see the EU symbols of excellence (PDO and PGI) on their labels. These symbols guarantee the products are from the official place of origin (in this case, Italy) and that they adhere to strict production standards that have been in place for hundreds of years. Yes, hundreds of years. Cheese is, as a general rule, marvelous and delicious, but how perfect is a cheese that's been made the same way for hundreds of years? These are not generic, or common, food names that can be applied to any cheese or ham of this style. These geographically protected Italian foods are made in a specific region, under strict guidelines, and with traditional methods that all play a huge role in the final flavor profile and characteristics of each one. So take the time when you are at your local grocer and look for those PDO and PGI labels. You'll notice- and appreciate- a huge difference in the flavor profile and the taste is out of this world!

Now, enough of my history geeking, let's get down to this stuffed flank steak!

Melt in Your Mouth Stuffed Flank Steak Recipe

Ingredients

2 lbs. flank steak
Speck Alto Adige dry cured smoked ham
fresh Asiago cheese
2 tbsp. olive oil
1 small shallot chopped
1 tsp parsley
1 tsp rosemary
1 tsp thyme
4 cloves minced garlic
6-8 leaves fresh basil
Agriform aged asiago cheese
1/4 cup balsamic vinegar
4 tbsp. honey

Directions

Lay the flank steak between two sheets of wax paper, use a meat mallet or rolling pin to tenderize and thin the flank steak for easy rolling.

In a small bowl combine minced garlic, shallots, olive oil, parsley, rosemary, and thyme. Smother one side of the flank steak with the shallot and garlic mixture.

Slice off several thin sliced of dry cured smoked ham and fresh Asiago cheese.

Layer the ham, cheese, and basil over the shallots and garlic. At one of the long ends of the flank steak leave about an inch of steak exposed for rolling purposes.

Carefully roll the flank steak towards the inch of steak without the cheese and ham. Tie the steak into a roll with kitchen twine in two-inch intervals. Start in the center and work your way out.

Next skewer the rolled steak with two tooth picks between each twine to secure the steak.

Carefully slice the steak into pinwheels between each toothpick.

Preheat the oven to 350 degrees Fahrenheit. Add 1 tsp olive oil to an oven safe skillet and heat. When the pan is hot sear the steak pieces for 2-3 minutes. Place the pan in the oven cook for 5-8 minutes.

Remove the steak from the oven and let rest for 5 minutes. While the steak is resting whisk together the balsamic vinegar and honey to make a drizzle. Drizzle each steak medallion and then top with aged Asiago cheese.

For more information on the history of these ancient cheeses and smoked ham, plus more recipes you can visit this website!

What would you add to our stuffed flank steak recipe?

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Melt in your mouth stuffed flank steak recipe

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When my mom was still alive, she had this flank steak recipe that was marinated, stuffed with some goodies, and baked. It was ok, but lacked in something I couldn't quite put my finger on.

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This recipe calls for 1 Tablespoon of fresh Black pepper and 1/2 teaspoon of white pepper. The first time I made this I made it according to the recipe. It was so peppered up that we couldn't eat it. I've made it again and used the 1/2 tsp of white pepper it calls for and 1/2 teaspoon of regular black pepper.

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Cauliflower-Crusted Quiche Recipe by Tasty

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Here's what you need: cauliflower, grated parmesan cheese, garlic powder, salt, eggs, milk, feta cheese, pepper, olive oil, asparagus, baby spinach, green onions

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A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!

Chicken fajitas always reminds me of my husband, it's the first dish he ever cooked for me when we were dating and it's the only dish he orders if we go out for Mexican! So naturally a pasta dish, with chicken, peppers and spices was well received at home when I made this dish. Tommy had the idea to add avocado to the dish, because he loves guacamole with his fajitas and loved it!

This was inspired from my friend Amanda's recipe over at Kevin & Amanda which I adapted and changed slightly to make a little lighter. I loved how easy this was to make all in one pot, including the pasta!

One-Pot Chicken Fajita Pasta

A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!

Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.

In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.

Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.

When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.

Add minced garlic, and stir until fragrant and well combined, about 30 seconds.

Remove from heat and transfer to the plate with the chicken.

In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.

Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.

Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.

Keywords: Chicken Fajita Pasta, chicken pasta

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A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes! Chicken fajitas always reminds me of my husband, it's the first dish he ever cooked for me when we were dating and it's the only dish he orders if we go out for Mexican!

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In a large bowl, combine the uncooked beef, yellow onion, chili powder, taco seasoning & adobo with cream cheese, plus one cup of the shredded cheese and mix until combined.

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This post may contain affiliate links. Read my disclosure policy.

Every bite of this Sausage Asparagus Quiche is pure comfort. It is loaded with juicy sausage, eggs and wholesome feel-good ingredients. The asparagus and herbs balance the whole dish making it fresh and bright. TABASCO® Sauce enlivens the flavors of this classic brunch recipe and Smithfield Fresh Breakfast Sausage makes this quiche next-level delicious. Thank you to our friends at TABASCO® Brand for sponsoring this simple and flavorful quiche recipe.

This Sausage Asparagus Quiche is so satisfying and perfect for brunch! Think: Mother's Day, or Sunday Funday! This is so much better than going out.

The flourless potato crust is naturally gluten free and if you're lucky enough to have leftovers, quiche reheats really well! The addition of TABASCO® Sauce gives the quiche just the right amount of mild heat and wonderful peppery flavor.

Watch How to Make Sausage Asparagus Quiche:

Serve with more TABASCO® Sauce of course. Is there anything TABASCO® Brand doesn't improve? In my ridiculous obsession with that tempting little bottle of hotness, we actually have a TABASCO® Sauce category on our site (don't laugh).

Ingredients for Sausage Asparagus Quiche:

1 1/2 lbs (or 5 medium) russet potatoes
12 oz Smithfield Fresh Breakfast Sausage, Hometown Original
1/2 medium onion, (1 cup finely diced)
6 large eggs, divided
1 1/2 cups half and half (or use 3/4 cup milk + 3/4 cup heavy cream)
1 cup Mexican Cheese blend
2 Tbsp parsley, finely chopped
1 Tbsp dill, finely chopped
2 tsp TABASCO® Sauce
1 1/2 tsp sea salt, divided
1/2 tsp black pepper, divided
1/4 tsp garlic powder
8 oz asparagus, ends removed and cut into thirds

What You Will Need:

9″ deep pie dish

⬇️ Print-Friendly Sausage Asparagus Quiche Recipe:

Spicy Sausage Asparagus Quiche (VIDEO)

Every bite of this Spicy Sausage Asparagus Quiche is pure comfort. The asparagus and herbs balance the dish making it fresh and bright. TABASCO® Sauce enlivens the flavors of this classic brunch recipe and Smithfield Fresh Breakfast Sausage makes this quiche next-level delicious.

*Once salt touches potatoes, they will start to release more moisture so bake your crust right away.
**Give your TABASCO® Sauce a good shake before using to to get the perfect blend of flavor and spice.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

I hope you all have a wonderful Mother's Day!

P.S. Do you share my obsession with hotness? Let me know your favorite way to enjoy TABASCO® Sauce in a comment below!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Spicy Sausage Asparagus Quiche (VIDEO) - NatashasKitchen.com

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This post may contain affiliate links. Read my disclosure policy. Every bite of this Sausage Asparagus Quiche is pure comfort. It is loaded with juicy sausage, eggs and wholesome feel-good ingredients. The asparagus and herbs balance the whole dish making it fresh and bright.

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An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. An easy, updated take on the classic Italian dish.
This post was originally published on September 11, 2011. It has been updated with new photos and an instructional video.
Aaahhh, cheesy Baked Eggplant Parmesan. One of my husband's favorites. I remember making it for the first time ages ago and wondering how my kids would perceive it. I mean, there's no meat in it! Not necessarily an easy selling point to four teenage boys.

Because it resembles lasagna they dove right in without even asking what it was... and it was love at first bite. So, there you go!

I find this oven-fry method is easier to prepare than the traditional fried version and it's definitely a little easier on the waistline without forfeiting any of the delicious flavor or texture. Try it and you'll see.

How to Sweat Eggplant

Don't sweat the small stuff.... but definitely sweat your eggplant! Eggplant can have bitterness to it and this process of "sweating" helps eliminate that. Not all of them will have that bitter element, but to me it's not worth the risk so I always take this extra step when I make this Baked Eggplant Parmesan.

Sweating is the process of salting your eggplant slices and allowing them to rest for about an hour or more. The salt will pull some of the potentially bitter liquid from the eggplant. Less moisture in the eggplant slices also helps them to crisp up nicely in the "oven-fry" method in this recipe. Once they've sweat, just be sure to rinse them well with cool water to remove the excess salt and blot them dry before breading them.

Should I Peel the Eggplant?

Whether you peel them is personal preference. It isn't necessary and I love the deep purple color not to mention that there are vitamins and additional flavor in the skin. I've done it both ways with this Baked Eggplant Parmesan recipe but took the easy way out here and left the skin on.

You could mix things up by using different varieties of Italian cheese but for this recipe I always go with sliced fresh mozzarella and a little Parmesan. The fresh mozz has such a luscious, creamy quality and layers nicely on the eggplant stacks.

This is one of our favorite Italian-inspired meals in this house. I've made it countless times and it remains at the top of the list!

More fabulous ways to use eggplant:
Julia Child's Eggplant Pizzas | Kayln's Kitchen
Eggplant Fries with Marinara Sauce | A Family Feast
Garlic and Roasted Eggplant Hummus | Melanie Makes
Stuffed Eggplant | The Little Kitchen

Baked Eggplant Parmesan

An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. An easy, updated take on the classic Italian dish.

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

Cuisine American, Italian

1. Sprinkle some salt on both sides of each slice of eggplant. Layer the slices in a colander and place the colander in your sink. Place a heavy dish or pan over the top to press them down. Allow to sweat for 30 to 45 minutes. Rinse well with cold water to remove salt and blot dry with paper towels.

2. Preheat oven to 400 degrees. Spray a rimmed baking sheet generously with cooking spray. Dip eggplant slices in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet and lightly spray tops of breaded eggplant with cooking spray. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 5 to 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.

3. In a 9x13 inch baking dish spread just enough marinara to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.

4. Bake, uncovered, in preheated oven for 30 minutes.

5. Slightly adapted from Allrecipes.com

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Baked Eggplant Parmesan Recipe (and Video!) | Valerie's Kitchen

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An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. An easy, updated take on the classic Italian dish. This post was originally published on September 11, 2011. It has been updated with new photos and an instructional video. Aaahhh, cheesy Baked Eggplant Parmesan.

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by Holly These Ginger Honey Garlic Chicken Tenders are easy to make from scratch, and a huge family favorite! File this with your best chicken tender recipes because they are an instant hit!
The Best of Chicken Tenders Recipes is Born

I was making dinner for my daughter ... and asked her if she wanted " those wings".. (the Honey Garlic wings she loves so much) or if she wanted chicken finger. She asked if I could put her "wing sauce" on her chicken fingers... I have no idea why I didn't think of this before!

I'd seen amazing Double Crunch Honey Garlic Chicken over at Rock Recipes before and thought it would be delicious (in fact, Barry has an amazing Honey Garlic Crunch Pork Chop Recipe you must check out while you're there too)!

So I combined our favorite Ginger Honey Garlic Sauce and our favorite chicken tender recipe and it worked brilliantly. This is one of the best chicken tender recipes I've created and I know it will quickly become a family favorite!

How to Make this Easy Chicken Tenders Recipe

Tender filets of chicken are double dipped in an easy Panko flour mixture, fried 5-6 minutes until crisp, and then tossed in a delicious homemade honey garlic sauce.

I know we've always been told not to double dip but you're definitely going to want to make an exception in this case! The tender chicken filets in this recipe are double dipped in a seasoned flour and Panko crumb base. The chicken tenders are then fried to perfection and tossed in that glorious ginger honey garlic sauce. The magic to this chicken tender recipe is definitely in the sauce.

The Ginger-Spiked Sauce

Homemade honey garlic sauce is really easy to make and tastes so much better than store bought! What really makes this chicken tender recipe stand out is the sauce and the addition of freshly grated ginger. It adds a warm spice and delicious flavor that really makes this sauce irresistible. If you've never bought fresh ginger, it's really inexpensive and adds such amazing flavor to any recipe.

I buy a knob of ginger and use what I need and store the remainder in the freezer. When a recipe calls for fresh ginger, I take it right out of the freezer and grate it on a cheese grater right from frozen to use in recipes (and I don't bother to peel it first).

Be sure that you don't boil your sauce down too much or it will be too thick to toss with the chicken tenders!

The result is a crunchy, sweet, sticky and totally irresistible chicken tender! Be sure to add this to your collection of chicken tender recipes, you won't regret it.

More Chicken Tender Recipes You'll Love

Honey Garlic Crunch Chicken Tenders

Servings 6 servings

Author Holly Nilsson

Course Appetizer

Cuisine American

Chicken seasoning adapted from allrecipes, sauce adapted from Honey Garlic Wings. Recipe & double dipping inspired by Rock Recipes Double Crunch Honey Garlic Chicken!!

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Chicken Tender Recipe with Ginger,Garlic & Honey - Spend with Pennies

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by Holly These Ginger Honey Garlic Chicken Tenders are easy to make from scratch, and a huge family favorite! File this with your best chicken tender recipes because they are an instant hit! I was making dinner for my daughter ... and asked her if she wanted " those wings"..

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A Philly favorite with a twist!
BUY NOW Delish Cookbook, amazon.com
Lindsay Funston Deputy Editor Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.

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Cheesesteak Stuffed Peppers = The Low-Carb Way To Eat Your Favorite Sandwich

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A Philly favorite with a twist! BUY NOW Delish Cookbook, amazon.com Lindsay Funston Deputy Editor Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.

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Since the first pumpkin seeds were brought to the Old World from the Americas, Europe has embraced squash-based cuisine. This easy recipe yields a full-bodied soup without using cream. The final flourish of candied walnuts, thyme and parmesan adds texture and complements the flavors exquisitely, and makes for a delightful seasonal fall starter or winter main course.

Ingredients

2 T (29 ml) olive oil

1 shallot, minced

1 med yellow onion, minced

2 29-oz (822-g) cans pumpkin purée

½ tsp (3 g) salt

¼ tsp (0.7 g) pepper

1 tsp (2½ g) ground cumin

6 C (1,420 ml) low sodium vegetable or chicken broth

¾ C (135 g) grated parmesan cheese

Garnish

½ C (60 g) sour cream

¼ C (30 g) candied walnuts

Small thyme sprigs

Parmesan shavings

Directions

Sauté shallots and onions in olive oil in a large saucepan on medium high until soft, about 4-5 minutes. Stir in pumpkin, salt, pepper, cumin and broth. Bring to a boil, reduce heat; simmer 10 minutes. Remove from heat; stir in parmesan. To serve, ladle into bowls and garnish.

Prep time: 5 minutes.

Cook time: 15 minutes.

Makes 6 servings.

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Pumpkin Soup Recipes - Viking River Cruises

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Since the first pumpkin seeds were brought to the Old World from the Americas, Europe has embraced squash-based cuisine. This easy recipe yields a full-bodied soup without using cream. The final flourish of candied walnuts, thyme and parmesan adds texture and complements the flavors exquisitely, and makes for a delightful seasonal fall starter or winter main course.

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Chicken and Brussels Sprouts with Mustard Sauce is a healthy and low carb meal option that pairs an easy chicken dinner idea with sauteed brussels sprouts.
Chicken and brussels sprouts. What a great combination. And before you call me out, I know they are called Brussels sprouts, but I'm going to refer to them both ways just to be difficult. Together, chicken and brussels sprouts make a great meal. You've got lean protein and no carbs in the chicken and great vitamins and low carbs in sprouts, but they need a bit more to make it a tasty meal. That's where the sauteed mushrooms and mustard sauce come in. Pair mushrooms with sauteed brussels sprouts and you've got a winning combination!

I've written about how my husband detests brussels sprouts. He is a veggie lover, but he detests these micro cabbages. I'm happy to report that I've since made several Brussels sprouts dishes including Brussels sprouts including Roasted Balsamic Bacon Brussels Sprouts, Brussels Sprouts Gratin, and Ham and Brussel Sprout Pasta and he loved all three recipes! I served this chicken and brussels sprouts up with the most beautiful roasted rosemary carrots and beets. Roasted root vegetables are an outstanding choice for a healthy, low carb side, and they compliment the protein in this meal beautifully.

How to make this meal:

Doesn't that meal look delicious? I absolutely love it when I'm able to put dinner on the table knowing it not only tastes good, but is healthy fuel for our bodies. I had the leftovers the next day for lunch and they were just as good, if not better.

First of all, the chicken was perfectly cooked and extremely tender because I pounded it nice and flat before cooking. I love pounding chicken.

Next, I topped the chicken with the sauteed brussels sprouts and mushrooms. This, alone, would be a fabulous low carb meal, however I don't think it would taste very good.

Enter the butter sauce. Mmmm. Butter sauce. You make it in the pan that you cooked the chicken in so you get all that yummy flavor, and its a combination of chicken broth, apple cider, dijon mustard, butter, and rosemary. The sauce not only adds the most delicious and intense flavor, but it is still very low in carbs and is an outstanding addition to the chicken and brussel sprouts.

Staub Cast Iron 12" skillet for the chicken - it browns beautifully and the large surface area makes it easy to cook four chicken breasts at the same time. It's oven safe too.
Tongs: a good pair of kitchen tongs is basically a must have
Cutting Board : These are my go-to cutting boards. They are super easy to clean, never hold a smell (onion transferred to apple is gross), and because they are so thin, they are really easy to store.
: There is nothing more frustrating than having to use a poor quality knife. I've been using this set for years. I found it to be affordable yet incredibly durable and versatile. Whether you're filleting a salmon or slicing a super ripe tomato, these are great knives for the everyday chef.
Kitchen tools used to make this chicken and Brussels sprouts:
Recipe video below!

Looking for more chicken dinner ideas?

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Chicken and Brussels Sprouts with Mustard Sauce

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Chicken and Brussels Sprouts with Mustard Sauce is a healthy and low carb meal option that pairs an easy chicken dinner idea with sauteed brussels sprouts. Chicken and brussels sprouts. What a great combination. And before you call me out, I know they are called Brussels sprouts, but I'm going to refer to them both ways just to be difficult.

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Slow Cooker Beef Tips and Gravy is perfect to serve to dinner guests but simple enough for a weeknight dinner or appetizer recipe! Serve it over noodles, potatoes or rice!

I really hope you had a great Christmas holiday! I can't believe it's over already and I'm definitely feeling the post-holiday blues. Luckily, we still have New Year's Eve and New Year's Day to look forward to enjoying some down time and great food like Slow Cooker Beef Tips and Gravy.

I won't be enjoying any adult beverages this year as I'm expecting a precious baby in late spring, but I plan to make up for all of those liquid calories with extra savory food and dessert!

I think this Slow Cooker Beef Tips and Gravy would be great choice for New Year's Eve dinner if you plan on staying in and making something quick and simple that feels fancy. The best thing about this recipe is you can keep it warm in the crock pot all night and you can also even enjoy this as an appetizer!

So, what are you plans for the evening on New Year's Eve? I made my BBQ Crock Pot Ribs every year.

My family and I just got back from an amazing 8 day cruise right before Christmas and I kind of feel like I'm still settling back in. I am just chilling out this week, making some good food, and enjoying the lights from my Christmas tree while I still can. This is my favorite month of the year and I never want it to end!

As you can see from the recipes I shared recently for my Cranberry BBQ Cocktail Meatballs (these would also be an excellent choice for a New Year's Eve appetizer) and my Slow Cooker Italian Pot Roast, I am really enjoying cooking with Moyer beef lately. I love supporting local brands and farmers and from the feedback I get from many of you readers, you feel the same way.

My local Tops Friendly Market grocery store always carries Moyer beef in a wide variety of cuts. I do see different cuts available depending on the Tops store I go to, so keep that in mind if you're looking for something specific as you can call ahead and see if they have that cut available.

Good quality beef is hard to come by and with Moyer I can rest assured that I can always count on the quality to meet my expectations when I purchase it. Moyer beef is available in both USDA Prime and Choice.

It gives me a good feeling that buying their beef is helping to support local communities and farmers! Their beef is produced and sourced locally by small family farmers in the Northeast, and shipped fresh to your grocery store.

This easy Slow Cooker Beef Tips and Gravy takes such a short amount of time to prepare and then it cooks all by itself! The gravy is absolutely to DIE for. I sent this recipe to a friend a while back and her exact words to me were, "This was such a great recipe! My kids devoured it!"

The tender, juicy beef will have everyone coming back for seconds (or thirds) and this will become an instant family favorite. You will also LOVE my most popular slow cooker recipe - this Crock Pot Coca-Cola Roast. We make that roast frequently!

Serve this Slow Cooker Beef Tips and Gravy over egg noodles, mashed potatoes or rice. Add a side of roasted carrots or green beans and you have the perfect meal!
If you would like to find out where the nearest store is that you can purchase some fresh and local Moyer beef, be sure to check out their store locator for more information.
Here is my "how to" video with step-by-step instructions on how to make this Slow Cooker Beef Tips and Gravy!

Recipe source: very slightly adapted from carlsbadcravings.com

Slow Cooker Beef Tips and Gravy

1 tablespoon olive oil

1 and ½ pounds beef chuck or sirloin, cut into large bite-size pieces

1 teaspoon salt

½ teaspoon pepper

1 medium onion, chopped

6 garlic cloves, minced

1 tablespoon unsalted butter

½ cup all-purpose flour

4 cups beef stock

1 tablespoon low sodium soy sauce

1 teaspoon Dijon mustard

1½ teaspoons beef bouillon

1½ teaspoons sugar

½ tsp dried parsley

½ tsp paprika

¼ tsp dried oregano

¼ tsp dried thyme

Fresh chopped parsley, for garnish

1. After cutting meat and while it is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

3. Add beef in single layer (work in 2 batches if needed) to the hot skillet and let cook for approximately 2 minutes, without stirring. Let it cook until it has a nice sear/crust on one side (this will give it a lot of flavor), then continue to cook while stirring until beef is browned all over but not cooked all the way through.

4. Transfer beef to 6-quart slow cooker and top with chopped onions and minced garlic.

5. To the remaining juices left in the skillet, melt 1 tablespoon butter. Whisk in the flour until dissolved. Add in remaining gravy ingredients.

6. Bring this to a boil then reduce to a simmer until thickened to the consistency of thick gravy. Make sure you let it get thick enough because it will thin out a bit in the slow cooker. Add to slow cooker and stir to combine all ingredients.

7. Cook on HIGH for 3-4 hours or on LOW for 5-7 hours. Beef is ready when it is melt-in-your-mouth tender. Add additional salt and pepper, if needed.

8. Garnish with fresh, chopped parsley for color. Serve over OR with mashed potatoes, egg noodles or rice. Enjoy!

Recipe source: very slightly adapted from carlsbadcravings.com

Thank you to Moyer Beef for sponsoring this conversation. All opinions remain 100% my own, as always. Thank you for allowing me to share the brands and products I use regularly and love.

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I really hope you had a great Christmas holiday! I can't believe it's over already and I'm definitely feeling the post-holiday blues. Luckily, we still have New Year's Eve and New Year's Day to look forward to enjoying some down time and great food like Slow Cooker Beef Tips and Gravy.

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Tomatoes and Olives:

2 cups halved cherry tomatoes

1/2 cup pitted bright green olives

1/2 cup pitted black olives

1/4 cup shredded fresh basil

1 tablespoon olive oil

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

Marvelous Mushrooms:

Kosher salt

12 ounces button mushrooms, quartered

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons finely chopped fresh parsley

2 tablespoons chopped fresh thyme

Pinch freshly ground black pepper

2 cloves garlic, minced

Marinated Mozzarella Balls:

6 ounces mini mozzarella balls

1 1/2 teaspoons chopped fresh basil

1 1/2 teaspoons chopped fresh oregano

1/2 teaspoon chopped fresh thyme

1/4 teaspoon red pepper flakes

Zest of 1 lemon, peeled in shards

Kosher salt and freshly ground black pepper

1/3 cup olive oil, plus more if needed to fill the jar

Roasted Asparagus:

1 bunch medium asparagus, trimmed if stalks are woody

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

Bruschetta:

1 boule

1/2 cup olive oil

Kosher salt

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Tomatoes and Olives: 2 cups halved cherry tomatoes 1/2 cup pitted bright green olives 1/2 cup pitted black olives 1/4 cup shredded fresh basil 1 tablespoon olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper Marvelous Mushrooms: Kosher salt 12 ounces button mushrooms, quartered 2 tablespoons

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This Creamy Chicken Casserole with mushrooms (known to some as "Chicken Gloria"), will win you over. This chicken bake is the PERFECT party dish and is a reader favorite. It is a treasure of a recipe.

We love easy chicken casserole recipes like Chicken Tetrazzini and One-Pot Chicken and Rice. This Chicken and Mushroom Casserole does not disappoint!

This post may contain affiliate links. Read my disclosure policy.

Chicken Casserole Recipe:

Galina (my sister's mama-in-law) is an amazing cook and this is her chicken and mushroom casserole and it is always a hit at parties and church potlucks. We make this often.

The chicken is incredibly tender - you will savor every morsel! I've seen sorta-somewhat similar recipes online referred to as Chicken Gloria, but I love that this one uses such simple, basic and non-canned ingredients! This chicken and mushroom casserole also re-heats really well (if you are lucky enough to have leftovers). You will likely add this recipe to your list of favorites.

Ingredients for Chicken Casserole :

The ingredients for this recipe are surprisingly simple but they just work [see full printable ingredient list below]:

Chicken breast (or chicken tenders)

Chicken broth

Half and Half*

All-purpose flour (or use a GF substitute)

Mushrooms

Onion - it disappears into the sauce

Garlic - don't skip it

Lemon juice - fresh is best

*What Is Half and Half? If you aren't able to find "half and half" at your grocery store, you can substitute with equal parts of milk and heavy cream.

Can I Substitute the Mushrooms?

You can replace white mushrooms with portabello mushrooms. If you don't like mushrooms, you can substitute with different vegetables, just pick sturdy veggies (avoid zucchini which turns mushy). Here are some great options to replace mushrooms:

Frozen peas

Asparagus

Caramelized onions

Artichoke hearts (well-drained)

How to Make the Best Chicken Casserole:

1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden and transfer to a 13×9 casserole baking dish.

Cooks Tip: Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven.

2. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.

3. In a medium saucepan (or in the same pan you've been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).

4. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.

5. Pour sauce over the chicken casserole. Cover with foil and bake chicken and mushroom casserole at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice

What To Serve with this Chicken Bake:

This chicken bakes in gravy so it is perfect served over creamy mashed potatoes or over egg noodles, the same way we serve Beef Stroganoff. We love pairing it with Baked Asparagus or a Cucumber Tomato Salad on the side.

Can Chicken Casserole Be Frozen?

Yes! You can freeze leftover chicken casserole. One of my readers shared her method: "It works! I took the pan out of the freezer, left it in the fridge most of the day and reheated it in a 350* oven for about 40 minutes."

Our Best-Loved Casserole Recipes:

Casseroles are perfect for parties and gatherings because they are easy to make and easy to scale up. These casserole recipes always get rave reviews:

Watch the Chicken Bake Video Tutorial:

I hope you are inspired to try this chicken bake for yourself! P.S. If you haven't already, I'd love it if you subscribe to our YOUTUBE Cooking Channel! It's so encouraging to see our channel grow. Your likes, feedback, and comments are always appreciated!

Chicken Casserole with Mushrooms (Chicken Gloria)

The chicken in this chicken casserole is incredibly tender - you will savor every morsel! This chicken bake re-heats really well (if you are lucky enough to have leftovers).

Don't use a dutch oven for this recipe. It bakes better in a casserole.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Creamy Chicken Casserole (Chicken Gloria) - NatashasKitchen.com

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This Creamy Chicken Casserole (aka Chicken Gloria) is always a hit at parties. The chicken is and mushrooms are so tender and tasty! This chicken bake is freezer friendly and reheats well. This is one of our all-time favorite and most popular chicken recipes for good reason!

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At Cracker Barrel, meatloaf is one of the most popular items on the menu. Try this easy copycat recipe and see why!

Meatloaf: Simple, Tasty And Comforting

One of the first things most people think of when they hear "comfort food" is meatloaf.

Everyone has their favorite go-to recipe for meatloaf and I always say if you ask 10 people for their favorite recipe, you'd get 10 different recipes.

If you've ever been to Cracker Barrel, America's "comfort food" restaurant, chances are you've tried their meatloaf. But if you haven't, here's a chance to make one just as good as theirs right in your own kitchen!

Copycatting The Original

There's versions of this meatloaf all over the internet.

I found the recipe I based this one off of on Best of Long Island and Central Florida blog. Linda was a weekly participant in the blog hop I used to run and she really makes fantastic dinners. I also love that her Retriever is a big part of her blog being a fellow dog lover myself. I know if she said that this was good, I was sure to like it too.

One thing I did notice from all the recipes I looked at was that they seemed to exclude one of the original ingredients-green pepper. Maybe those folks didn't like that taste or for dietary reasons could not eat it. I chose to add it back, albeit a small amount because I wanted an essence but didn't want that flavor to overpower the others.

Another thing I did differently was add an extra egg, merely because I felt the mixture needed it and substituted extra-sharp cheddar for either the mild cheddar or American cheese the restaurant uses. I also shredded my own cheese because I feel freshly shredded is far superior to the stuff in the bag.

The Topping Is The Crowning Glory

This sweet and sour topping is the perfect thing for this meatloaf!

It's simple with common ingredients and when it bakes on top of the meatloaf it gets thicker and sticky. Putting bad manners aside, your first thought is to gleefully lick it all off the top of your slice-you can do that when no one is looking!!!

You can use any mustard since there's only a teaspoon. I used spicy brown-my store's brand-and it was very good. However, yellow or dijon would be excellent choices too.

Watch The Video

Copycat Cracker Barrel Meatloaf

More from The Midnight Baker!

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At Cracker Barrel, meatloaf is one of the most popular items on the menu. Try this easy copycat recipe and see why! Meatloaf: Simple, Tasty And Comforting One of the first things most people think of when they hear "comfort food" is meatloaf.

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Everyone loves these cheesy taquitos! They're filled with chicken, cream cheese, salsa, and spinach and are great as appetizers or even a main dish.
Also known as flautas, these chicken taquitos are loved by the entire family. Rolled and fried to perfection, we love to serve this dish with Mexican rice and salsa!

family-Favorite Taquitos

We have Mexican food EVERY week!

Without fail, we are having tacos, enchiladas, quesadillas or taquitos one day during the week and the kids love them. I'm so grateful for that because I love these recipes too, and they're usually really easy to make.

Today, I wanted to share our favorite taquitos recipe - Cream Cheese and Chicken Taquitos.
What are TAQUITOS? A Mexican dish consisting of a small tortilla that is rolled around a filling of meat and cheese and then deep-fried.
They are very similar to the flautas we make all the time, but they have cream cheese, salsa, and baby spinach mixed in with it too. Tacos are usually folded, and these taquitos are rolled.

Since my husband LOVES cream cheese, I knew he'd love this recipe and to no surprise, everyone else does too. It's easy and so delicious.

How to make Taquitos

These chicken taquitos are so great as appetizers or as a main dish. And we love that that are quick to make. Here is how we make them:

OIL. Begin by heating ½ inch oil on medium heat in a frying pan.

MIX. While the oil is heating up, mix together cooked, shredded chicken, cream cheese, sour cream, salsa, co-jack cheese and spinach. Add salt and pepper to taste.

ROLL + FRY. Once the oil is hot enough, add a few tablespoons of the chicken/cream cheese mixture along the center of the corn tortilla and spread out. Roll up and set seam side down (using tongs) into the oil.
SERVE WITH SOME OF THESE FAVORITES:
DRAIN OIL. Cook these until golden brown on both sides and continue doing this until the mixture is gone. Set on paper towel lined plate to drain the oil and serve warm.

Recipe Tips

Having a hard time getting your corn tortillas to roll without cracking? Wrap a stack of corn tortillas in some damp paper towels and microwave for 15-30 seconds until warmed up.

The reason why many tortillas crack or break is because they are not warm enough.

How to keep taquitos rolled up? Add your mix, roll and then use metal tongs to hold the taquitos in the oil with the seam-side down until they stay rolled. You can also add toothpicks to the center of each taquito before frying to keep them in place.

Can you use flour tortillas? Yes - the kind of tortilla - corn tortillas or flour tortillas is what most believe if the difference between a taquito and a flauta. No matter what you use, both make these delicious!

VARIATIONS: There are so many ways to change up these taquitos. Here are a few examples:

Change up the meat: Shredded beef and pork are also great options.

Change up the spices and salsas: cumin, garlic, garlic pepper, chili powder - these can all change up the flavor. You can also change up the salsa in the mix to change the flavor. Sweet Salsa verde or tomatillo salsa are great!

Change the Toppings: Shredded lettuce, chopped tomatoes, sour cream, guacamole, or pico de gallo.

FAQ

Can you bake taquitos? Yes, you can! We even have a recipe for it. Be sure to check out our Oven Baked Chicken Taquitos.

Can you make these taquitos ahead of time? You can definitely make the chicken/cream cheese mixture ahead of time. We typically do this when we know it will be a busy night.

To make ahead, just store and cover in the fridge for up to 24 hours in advance.

Can you freeze taquitos? The cream cheese and chicken mix freezes well. We just place in freezer-safe Ziploc bags and get as much air out. They day I'm ready to make them, I just pull them from the freezer and let them thaw completely, which is perfect for those crazy busy days.

What to serve with taquitos?

The options are endless, but here are some of our favorites:

And don't forget all the things to dip them in: Red Salsa, Green Salsa, Guacamole, Cilantro Ranch Dressing, Avocado Ranch Dip, Queso Blanco.

For more taquito recipes, check out:

Recipe adapted from Cinnamon Spice and Everything Nice

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Everyone loves these cheesy taquitos! They're filled with chicken, cream cheese, salsa, and spinach and are great as appetizers or even a main dish. Also known as flautas, these chicken taquitos are loved by the entire family. Rolled and fried to perfection, we love to serve this dish with Mexican rice and salsa!

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Glenn's Sweet & Spicy Slow Cooker Chili is a uniquely delicious chili that starts out sweet, then delivers a spicy kick! Addictively delicious!
Glenn is a business partner of my husband Jack - and he recently told Jack that he makes a 'killer' chili! We're always up for trying new recipes, and today we're sharing Glenn's Sweet & Spicy Slow Cooker Chili.

Glenn's Sweet & Spicy Slow Cooker Chili is unlike any chili we've eaten before! One bite into it - and it starts out quite sweet thanks to the addition of brown sugar, plus some bourbon and brown sugar-flavored canned baked beans. Then a very spicy kick takes over - and your taste buds won't know what hit them! (In a good way of course!)

The texture of this chili is also perfect - and it's loaded with a mix of hot Italian sausage, bison (which you can find in most supermarkets these days) and ground beef, plus beans, bell pepper and onions.

Glenn's Sweet & Spicy Slow Cooker Chili is also super easy to make in the slow cooker, and I tell you - it is addictive and you'll keep going back for more! Glenn also says that serving this chili with shredded cheddar cheese on top, and Saltine crackers on the side is a must - so we stayed true to his recipe.

You can, of course, adjust the spiciness and the sweetness levels by adding in less of the red pepper flakes and less brown sugar than is called for in the recipe. But either way, you've got to try this unique and delicious sweet & spicy chili!

Award Winning Chili!

Update: Since we posted this recipe, we've had a number of readers write to us to tell us that they used this recipe as an entry in their local chili cook-offs - and they won! Glenn's Sweet & Spicy Slow Cooker Chili really is something special - and we keep telling Glenn that he needs to bottle and sell it!

Give it a try and let us know if you agree!
You may like these other Chili recipes:

Glenn's Sweet & Spicy Slow Cooker Chili

Disclosure: This post contains affiliate links.

Featured in this Sweet and Spicy Slow Cooker Chili post

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Glenn's Sweet & Spicy Slow Cooker Chili - A Family Feast®

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Glenn's Sweet & Spicy Slow Cooker Chili is a uniquely delicious chili that starts out sweet, then delivers a spicy kick! Addictively delicious! Glenn is a business partner of my husband Jack - and he recently told Jack that he makes a 'killer' chili!

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: The Ultimate Stuffed Twice Baked Potatoes (with Video)

Prep Time: 15 minutes

Cook Time: 1h 15 min

Serving: 6 - 8 servings

Print

By Ben Rayl 10/15/2013

These are the ultimate twice baked potatoes. The potato is scooped out, then mashed with sour cream and peppers before it's stuffed back in and re-baked - these spuds are to die for.

Check out these kitchen essentials helpful in making this recipe:

here's a video showing how to make it:

Ingredients

how to

Preheat the oven to 350 F (175 C). Pierce the potatoes a few times with a fork, rub with a little olive oil and salt and bake until tender, about 1 hour.

While the potatoes are baking, heat the butter in a medium skillet over medium low heat and cook the pepper and onion together until soft, about 5 minutes. Generously salt and pepper and set aside.

When the potatoes are soft, cut them in half and scoop out most of the cooked insides into a bowl. Add the peppers and onions to the bowl and stir together well, then stir in the sour cream, milk, and about 2/3 cup of the cheddar until well combined.

Stuff this back into the hollowed out potato skins and top with the remaining cheese.

Put the potato halves on a baking sheet and bake in the top third of the oven for another 15 minutes, or until the cheese is melted and beginning to brown. Sprinkle with paprika and serve.

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The Ultimate Stuffed Twice Baked Potatoes (with Video)

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The ultimate stuffed twice baked potato recipe. Preheat the oven to 350 F (175 C). Pierce the potatoes a few times with a fork, rub with a little olive oil and salt and bake until tender, about 1 hour.

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Homemade Chicken Pot Pie has the most delicious, thick, creamy filling with an easy puff pastry crust. Individual ramekins for easy serving.
HOMEMADE CHICKEN POT PIE

There are certain foods that scream comfort: fried chicken, potato salad, apple pie, corn bread, and the list goes on...depending on where you're from, comfort food is whatever your Momma made for you when you were a child. But there are many foods many of us will completely agree are comforting, and one of those foods has to be this Homemade Chicken Pot Pie.
VIDEO INCLUDED BELOW:
TIPS FOR MAKING CHICKEN POT PIE:

This recipe makes enough for about 6 servings (depending on how large your bowls or ramekins are.)

You can use any oven safe bowl for this. In the past, I've used larger bowls. Just make sure, if you use larger bowls or ramekins, you have enough puff pastry to cover them all.

If you have leftover filling, it can be frozen. I have a small family so I freeze the leftover filling and extra puff pastry and I have another meal ready to go for us later in the month.

Rotisserie chicken can be used instead of the roasted chicken breasts.

WHAT YOU'LL NEED:
frozen puff pastry (thawed)

HOW TO MAKE INDIVIDUAL HOMEMADE CHICKEN POT PIES:

Preheat oven to 350F degrees. Place chicken breasts on a baking sheet sprayed with nonstick cooking spray. Drizzle chicken breasts with olive oil and season with salt & pepper. Cook chicken for about 45 minutes. You can skip this step by using precooked chicken. I've purchased a rotisserie chicken in the past and used some of the meat for this and any leftover meat I'll use to make CHICKEN SALAD.

Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces then set aside until you're ready to make the filling.

Pinch the seams together so you have a nice, smooth pastry. Now break out your rolling pin.

You just want to roll it out to smooth the seams and give yourself just a bit more room to work with. You don't want to roll it out too thin.

Place your ramekin or oven safe bowl upside down on the pastry. With a sharp knife, cut around the edge of the bowl, leaving about a 1/2 inch or so overhang. You want to have enough extra pastry to hang over the sides of the bowl. Set aside puff pastry circles until you are ready to assemble the pot pies.

In a large saucepan, melt better on medium heat. Add in flour, stirring until the consistency of peanut butter. There's a fancy French term for this part here, it's called making a roux (pronounced, roo)

Dip your finger in some of the egg mixture and wipe it around the edge of your filled ramekins. This will help the pastry adhere to the top of the bowl.

Place puff pastry circles on top of ramekins.

With a brush, lightly coat the puff pastry with egg wash. Pop them in the oven and bake for about 18-22 minutes or until crust is golden brown. My husband and I have two different ways of eating this. I like to dig right in the middle and mix my crust in with the filling. Gene likes to pop the whole top off and eat it separately from his filling. Whatever cranks your tractor.

Enjoy!

Originally published: March 2012
Updated and republished: November 2019

CRAVING MORE? GIVE THESE RECIPES A TRY!
ONE POT CHICKEN NOODLE SOUP
CHICKEN NOODLE CASSEROLE
CROCK POT CHICKEN ALFREDO LASAGNA
OLD-FASHIONED CHICKEN AND DUMPLINGS
CROCK POT CHICKEN & GRAVY
EASY CHICKEN & DROP DUMPLINGS
CHICKEN POT PIE BISCUIT CUPS

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Homemade Chicken Pot Pie has the most delicious, thick, creamy filling with an easy puff pastry crust. Individual ramekins for easy serving. There are certain foods that scream comfort: fried chicken, potato salad, apple pie, corn bread, and the list goes on...depending on where you're from, comfort food is whatever your Momma made for you when you were a child.

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Instant Pot Meatloaf Mashed Potatoes is a complete meal that's prepped and cooked in minutes in your pressure cooker!

Instant Pot Meatloaf Mashed Potatoes combines two classic comfort foods into one super quick and easy meal. Get dinner on the table in a hurry with this easy recipe!

You guys, I'm kind of freaking out about how much I'm in love with this recipe! If you haven't taken the Instant Pot plunge, do it now. This machine is such a time saver in the kitchen. I whipped up this tender meatloaf, fluffy mashed potatoes and even steamed Brussels sprouts in just 20 minutes!

The first thing you'll want to do is whip up your super flavorful meatloaf.

I used some honey bbq sauce to give this meatloaf some extra zip and sweetness. It's a game changer for sure. Even my pickiest eater asked for seconds of the meatloaf!!

The trick with this super easy recipe is to layer everything.

Start by layering your cut up (raw) potatoes and placing them on the bottom of your pressure cooker in an even layer.

Most pressure cookers will come with a rack that you can lay on top of the potatoes for a steady platform for your meatloaf, so you'll want to lay that down on top. Adjust any potatoes that are sticking up and preventing an even surface.

Create a foil pocket that's small enough to fit into your instant pot and place your shaped meatloaf in side.

I also tried to add some Brussels Sprouts to the instant pot, but because Brussels Sprouts take only a few minutes to cook in the pressure cooker, the texture that resulted from being in there too long was less than desirable.

My kids still ate them though!

I think if you're going to try and cook some sort of vegetable alongside the meatloaf and mashed potatoes you'll want a thick cut carrot. Or just whip up my Parmesan Roasted Brussels Sprouts while the meatloaf is being cooked.

Once the meatloaf is cooked, you'll carefully pull it out (lifting the rack out makes this part easy). Brush on the simple glaze and pop it under the broiler for a few minutes till it is nice and bubbly and slightly caramelized.

Meanwhile, add a few simple ingredients to your perfectly cooked potatoes and mash them right in the instant pot!

You guys, let's talk about how many dishes we saved in this one meal! So genius!

Here are few ways to customize your Instant Pot Meatloaf:

Add a 1/3 cup of shredded parmesan cheese to the mix

Chop up 1/2 cup of mushrooms and add to the meat mixture

Substitute ground turkey for the ground beef

Mix in 1/2 cup finely chopped apples for a sweet surprise

Either way you dress it up, this Instant Pot Meatloaf Mashed Potatoes will seriously rock your world!

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Instant Pot Meatloaf Mashed Potatoes

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Instant Pot Meatloaf Mashed Potatoes combines two classic comfort foods into one super quick and easy meal. Get dinner on the table in a hurry with this easy recipe! You guys, I'm kind of freaking out about how much I'm in love with this recipe!

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Nana's Pa Dutch Potato and Bread Filling Recipe - Food.com

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This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it.

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A delicious, but surprisingly easy recipe that results in a restaurant quality dish. Chicken Marsala is an impressive meal that takes less than 30 minutes to prepare.

Chicken Marsala is a classic recipe that every home cook should have in their collection. There are few ingredients, it can be pulled together in a flash, and it's seriously impressive.

Flour dusted chicken is quickly seared and complemented by a silky Marsala wine sauce studded with mushrooms, shallots and garlic. I love to serve it with mashed potatoes but it's also delicious with cooked pasta or rice.

Paul and I took a quick and very spontaneous trip about a week ago. It's one of the many benefits to being the parents of grown kids that we're slowly beginning to discover. Very s loooowly. You'd think the minute those kids headed off to college we'd have immediately begun living a more spontaneous life, but no, old habits die hard.

There are some other odd things about this grown kids phenomenon as well.

One day as I was out running errands, I glanced back into the huge expanse of my now empty SUV and it struck me. Why the heck am I still driving around in this giant vehicle? Years ago it was packed full of water polo players as we drove back and forth to tournaments or with luggage, boys, and dogs, as we headed to the mountains for our annual summer vacation. But now it's just kind of ridiculous for me to be driving around in this thing.

And, for God's sake, why has it taken me four years for this reality to sink in?

So, I bought a new car.

And, it's pretty. And, it has a sun roof that slides open. And, it perfectly suits my new life as a mom of grown kids.

We packed our bags and headed to the Sierra Mountains in my pretty, somewhat sporty, but still practical car, and had a fabulously fun and relaxing three days with other grown ups. No kids, no dogs, just us. Same location, completely different experience.

I think I'm beginning to get a handle on this thing.

We ate most of our meals at restaurants, something that people with grown kids do.

One night we sat on the deck at Cuccia's, an Italian restaurant in one of the most peaceful, beautiful settings imaginable. Big trees, gorgeous sky, mountains all around. I ordered the Chicken Marsala and we shared a bottle of red with my brother Jim and my sweet sister-in-law, Gale, who are blessed to live in this beautiful place. It was pretty awesome.

What is Marsala Wine?

Marsala is a fortified wine which means that a distilled spirit, like brandy, has been added. The same is true for both Madeira and Sherry, other popular cooking wines. One great thing about fortified wines is their long shelf life. Some like to refrigerate their re-corked, open bottles but I store mine in my cool, dark pantry and it stays well for many months. Marsala is also quite inexpensive and widely available in the liquor section of most grocery stores.

Chicken Marsala

A delicious, but surprisingly easy recipe that results in a restaurant quality dish. Chicken Marsala is an impressive meal that takes less than 30 minutes to prepare.

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

Play with the seasonings. If you prefer rosemary or sage, either can be substituted for the thyme. Or you can leave the thyme out altogether and the dish will still be delicious.

1. Pound or slice the chicken breasts to 1/4" to 1/2" thickness and cut in half or into smaller portion sized pieces. Season both sides with salt and pepper, to taste.

2. Add 1/2 cup flour to a shallow dish or bowl (a pie plate works perfectly). Reserve remaining 4 teaspoons flour for later.

3. Add 3 tablespoons olive oil to a large skillet over MEDIUM-HIGH heat.

4. Dredge each piece of seasoned chicken breast into the flour, coating both sides, and place into skillet. Cook chicken in batches, if necessary, to avoid overcrowding the skillet. Add additional olive oil between batches, if needed. Cook for approximately 4 to 5 minutes per side, or until nicely browned and cooked through. Transfer chicken to a plate and set aside.

5. Return skillet to MEDIUM heat and add an additional tablespoon of olive oil . Add the diced shallot. Cook and stir for a minute or two to soften and then add the garlic. Cook and stir for another minute, until fragrant, and then add mushrooms. Saute the mixture for several minutes to soften mushrooms. Season with thyme, salt and fresh ground pepper, to taste and add 4 teaspoons flour to the skillet. Use a whisk to combine the flour and seasonings with the mushroom mixture.

6. Add the Marsala to the skillet and increase heat slightly to bring to a boil. Cook and whisk for a minute or two at a low boil. Add chicken stock and continue to cook and whisk until sauce is silky and slightly thickened. If you'd like to create an even silkier sauce, add optional butter and allow it to melt into the sauce.

7. Reduce heat to LOW and return cooked chicken to the skillet, spooning some of the sauce over each piece.

8. Garnish with chopped parsley and serve.

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Easy Chicken Marsala Recipe and Video - Valerie's Kitchen

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A delicious, but surprisingly easy recipe that results in a restaurant quality dish. Chicken Marsala is an impressive meal that takes less than 30 minutes to prepare. Chicken Marsala is a classic recipe that every home cook should have in their collection. There are few ingredients, it can be pulled together in a flash, and it's seriously impressive.

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Southern Hamburger Steaks with Onion Mushroom Gravy!

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Southern Hamburger Steaks with Onion Mushroom Gravy!

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We are on a healthy recipe kick around here! Try Healthy Sheet Pan Chicken Fajitas, Easy Healthy Baked Lemon Chicken, and Mango Salsa Chicken.

Grilled chicken. Pesto. Melty mozzarella. Tomatoes and basil.

This dish is exactly what my Summer needed and I'm willing to bet your Summer needs it too.

We have been so busy this past month with all of the warm weather activities we love so much, but on top of all that madness, our kitchen is under construction. Yes, again. You may remember us being in the same boat two years ago, but we moved and it's a whole new kitchen we're remodeling this time around. This one is a doozy of a project.

Everything we own is covered in an 1/8th inch of drywall dust, we have no flooring, the upper cabinets just got ripped out, and our oven is in the basement. In the BASEMENT friends. So we are grilling up the wazoo these days.

This grilled chicken margherita is perfectly juicy and seasoned, topped with gooey, melty mozzarella cheese, 5-minute pesto (the BEST EVER!) and tomato basil relish.

This is one of the dishes that have saved us lately with our kitchen mess, but even if we weren't tearing apart the heart of our home, this easy, 30-minute meal would still be starring on our dinner table.

What people are saying about this Grilled Chicken Margherita
"I've now made this twice and it's absolutely delicious!! My husband who is a picky eater and can be quite the critic of new meals I prepare gobbled it all down and remarked just how good it was. Thanks for the awesome recipe!!!" - Ariel "It was absolutely delicious-great melding of flavors." - Ally "Made this yesterday, it is delicious, added this to my recipe collection, sure is a keeper." - Vicki
Try these other Chicken Recipes you'll love!
"Absolutely delicious! And one of the PRETTIEST dinners. I made it with your homemade pesto. Sooooo much better than the prepared stuff. Thank you for sharing this recipe." - Jeanne

4 boneless skinless chicken breasts, pounded to less than 1 inch thickness

salt and pepper to taste

1 teaspoon Italian seasoning (OR 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme)

1/2 cup basil pesto (try my Easy 5 Minute Pesto Recipe - it's the best!!) https://www.lecremedelacrumb.com/easy-5-minute-pesto-15-ways-to-use-it/

cracked black pepper

In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.

Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.

Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.

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Grilled Chicken Margherita | Creme De La Crumb

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We are on a healthy recipe kick around here! Try Healthy Sheet Pan Chicken Fajitas, Easy Healthy Baked Lemon Chicken, and Mango Salsa Chicken. Grilled chicken. Pesto. Melty mozzarella. Tomatoes and basil. This dish is exactly what my Summer needed and I'm willing to bet your Summer needs it too.

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My craving for Enchilada Casserole (aka Enchilada Lasagna) is pretty much something I deal with all the time. I recently just moved back to Barcelona Spain after being away for several years. I have to say I am elated by the amount of Mexican food products that I can get here now that weren't available a few years ago. Mexican inspired cuisine is my favorite food to eat - well maybe it's a tie between Mexican and Italian . . . but anyway I am so happy to be able to cook more of it here.

I found corn tortillas and fresh jalapeños the other day in the market and decided to mix things up a bit and make this layered enchilada casserole. I'm glad I did, because it turned out amazing - I absolutely loved it. I made my own Quick 'n Easy Enchilada Sauce because it's so easy to do and I think it tastes way better than store bought, but if you have a favorite brand, by all means use it.

When I call this recipe "Quick and Easy" I mean it. Prep time is less than 20 minutes, and it only bakes for an hour, so this deliciousness is ready to be devoured well under an hour from start time.

if enchiladas are your thing check out these recipes:

here's a video showing how to make it:

: Quick and Easy Creamy Enchilada Casserole with Video

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving: 6 - 8 servings

Print Nutrition facts (per portion)

Nutrition facts (per portion)

Calories: 566

Carbohydrate Content: 21.1g

Cholesterol Content: 135mg

Fat Content: 38.7g

Fiber Content: 4.5g

Protein Content: 35.8g

Saturated Fat Content: 21.4g

Serving Size: 8

Sodium Content: 543mg

Sugar Content: 2.4g

By Ben Rayl 06/18/2017

Ingredients

how to

Preheat oven to 350°.

Heat the oil in a large skillet over medium heat, then cook each tortilla for about 1 minute per side, or until just starting to crisp. Set the tortillas aside - layered with paper towels between them.

Add the onions into the skillet (adding a bit more olive oil if necessary). Cook until beginning to soften - about 3 minutes, then add the garlic and jalapeno and cook for another minute or two.

Add the ground beef and cook, stirring often until cooked through. Stir in the taco seasoning and diced tomatoes and cook until combined.

Spread about 1/2 cup of the enchilada sauce in the bottom of a 9 x 13 casserole dish, then place 3 of the tortillas in the bottom (cut them if necessary to make sure the cover the entire dish and overlap slightly).

Spread a bit more enchilada sauce on the tortillas, then layer half of the ground beef, top with some dollops of sour cream and half of the cheese.

Place another row of tortillas on top of this, add the remaining enchilada sauce, then layer again ground beef, sour cream and cheddar.

Bake in the oven for about 30 minutes, or until golden brown and bubbly. Allow to cool for a few minutes before serving.

this post contains affiliate links

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Quick and Easy Creamy Enchilada Casserole with Video

# data[].attributes.attachment_link.description
My craving for Enchilada Casserole (or Enchilada Lasagna) is pretty much something I deal with all the time. I recently just moved back to Barcelona Spain after being away for several years. I have to say I am elated by the amount of Mexican food products that I can get here now that weren't available a few years ago.